Main
Recipes
Course
Main Dishes
Grilled Stuffed Bell Peppers Salad Recipe

Grilled Stuffed Bell Peppers Salad Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
6 oz medium white button mushrooms
4 metal skewers
3 large bell peppers , halved lenghtwise and seeded (yellow and orange look beautiful)
1 large red onion , cut crosswise into 1/3-inch thick slices
1 lb medium zucchini, trimmed and halved lengthwise
1/3 cup sun-dried tomato, drained and chopped
5 oz bocconcini, each cut in half ( mozzarella cheese)
8 tbsp cilantro or 8 tbsp basil pesto
3 cups baby arugula

Directions:

Whisk together vinegar and 2 tablespoons oil in a bowl; season with salt and pepper to taste. Set aside.
Preheat grill and lightly oil rack.
Thread mushrooms through stem end onto skewers. Lightly brush mushrooms, onion, and zucchini with the remaining 2 tablespoons oil; season with salt and pepper.
Grill vegetables, turning occasionally, until peppers are crisp-tender and remaining vegetables are just tender and golden brown, about 5 minutes for peppers and onion, 6 minutes for zucchini, and 8 minutes for the mushrooms.
Transfer peppers to a plate and remaining vegetables to a cutting board.
When cool enough to handle, remove mushrooms from skewers and quarter; transfer to a medium bowl.
Cut onion and zucchini into bite-sized pieces. Transfer 3/4 of the onion (reserving remaining onion) and all of the zucchini to the bowl of mushrooms.
Add the sun-dried tomatoes, mozzarella, and 2 tablespoons pesto to bowl; season with salt and pepper to taste. Toss to combine.
Spoon the mixture into pepper halves and grill, covered, until the cheese begins to melt, about 3 minutes. Transfer to serving plates and arrange arugula alongside the stuffed peppers.
Drizzle arugula with remaining dressing and top with reserved onions.
Serve peppers warm with remaining pesto on the side.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	201.76 Kcal (845 kJ)
Calories from fat	142 Kcal
		% Daily Value*
Total Fat	15.78g	24%
Cholesterol	8.51mg	3%
Sodium	43.44mg	2%
Potassium	675.11mg	14%
Total Carbs	10.59g	4%
Sugars	4.39g	18%
Dietary Fiber	2.85g	11%
Protein	8.23g	16%
Vitamin C	95mg	158%
Vitamin A	1.5mg	49%
Iron	26.5mg	147%
Calcium	45.2mg	5%

Amount Per 100 g
Calories	78.97 Kcal (331 kJ)
Calories from fat	55.58 Kcal
		% Daily Value*
Total Fat	6.18g	24%
Cholesterol	3.33mg	3%
Sodium	17mg	2%
Potassium	264.26mg	14%
Total Carbs	4.14g	4%
Sugars	1.72g	18%
Dietary Fiber	1.12g	11%
Protein	3.22g	16%
Vitamin C	37.2mg	158%
Vitamin A	0.6mg	49%
Iron	10.4mg	147%
Calcium	17.7mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Moroccan Vegetables

Crushed red pepper flakes, Cumin seed, Coriander seed and 14 more..
Grilled Vegetable and Mozzarella Panini

Balsamic vinegar, Extra-virgin olive oil, Salt and 8 more..
Grilled Vegetable Salad

Balsamic vinegar, Extra virgin olive oil and 14 more..
Polenta With Roasted Vegetables

Yellow bell peppers or 1 medium green bell pepper, cut in... and 12 more..
Roasted Vegetable In Tomato Sauce

Yellow or green bell pepper , cut into 1-inch pieces and 8 more..
Italian Pasta-Bean Stew

Extra-virgin olive oil, Chopped green bell pepper and 12 more..
Chicken Fajitas With Grilled Peppers and Onions

Fresh cilantro, chopped, Olive oil, Limes , juice of, only and 14 more..