Stuffed Pepper Salad

Stuffed peppers normally are filled with rice, spices and dried fruit.

I have created a salad dish which has the essence of stuffed peppers. I have done this by including a salad and dressing which share many of the spices and flavors of a traditional stuffed pepper.

Preparing the Pepper
This recipe makes 6 stuffed peppers.
Remove the cap of the pepper and also slice the very bottom of the pepper off. You do not want the bottom to be open, but it is necessary to slice a little bit of the bottom off so that the pepper is flat on the bottom will stand up straight.

Place the peppers on the baking sheet and roast in the oven until the pepper is soft. Note that you do not want to roast them for long. You want the peppers to keep their color and they should not have char marks. After you remove the peppers from the oven, allow them to cool to room temperature.

Preparing the salad
Ingredients
1 Head of iceberg lettuce
Handful of chopped Pecans
Handful of chopped dried apricots
1 Granny Smith Apple, cored and chopped

Dressing
1 Tbsp Mayonnaise
2 Tbsp Olive Oil
1 Tsp Lemon Juice
1 Tsp Apple Vinegar
1/2 Tsp Soy Sauce
1/4 Tsp Mustard
3/4 Tsp Sugar
Dash Salt
Dash Pepper

Cut the lettuce into small pieces and mix it in a bowl with the dressing, apricots, apples, and pecans. Once the salad is thoroughly mixed, scoop it into the peppers.