Salad-stuffed peppers

Enjoy a burst of flavors with our delicious salad-stuffed peppers. A perfect combination of fresh ingredients and savory tastes in every bite.

Ingredients:

• Kosher salt
• 1 lemon  
• 4 cloves garlic  
• 4 bell peppers, assorted colors 
• 2 tablespoons extra-virgin olive oil (see Cook's Note) 
• 110g Spanish cured chorizo, casings removed, small dice 
• 4 slices bread, torn into bite-size pieces  
• 1 bunch Tuscan kale, thinly sliced 
• 1 tablespoon sherry vinegar  
• 1/4 cup pitted dates, chopped 
• 1/4 cup pitted Castelvetrano olives, halved  
• 1/4 cup fresh flat-leaf parsley leaves  
• 60g manchego cheese, freshly grated  
• 1/4 cup Marcona almonds, finely chopped

Instructions:

1. Fill a large pot halfway with water and place over high heat, adding a generous amount of salt to season. Cut a lemon in half, squeeze out 1 tablespoon of juice and set it aside. Put the lemon halves and the remaining juice into the water. Crush 3 cloves of garlic and add them to the pot. Cover it and bring to a boil. Prepare a large bowl filled with ice water.
2. To prep the peppers, slice off the tops to expose the seeds, then remove and discard the seeds and stems. Trim the bottoms of the peppers as necessary for them to stand upright. Finely chop the pepper tops and place them in a large bowl.
3. Carefully submerge the pepper boats in the boiling water and cook until they are just crisp-tender, which usually takes 4 to 6 minutes. The peppers should maintain their shape and stand up straight. Once cooked, transfer them to the ice bath to halt the cooking process, for about a minute. Drain the peppers upside-down on a plate lined with paper towels to absorb any excess water.
4. While the peppers are cooking, heat a large nonstick skillet over medium-high heat. Cook the chorizo in oil until it becomes fragrant, which usually takes 1 to 2 minutes. Remove from the heat and use a slotted spoon to transfer the chorizo to the bowl with the chopped peppers. Add 2 teaspoons of the hot oil from the skillet to the bowl, keeping the rest reserved. The chorizo will become crisp as it cools.
5. In the skillet with the reserved oil, set over medium heat, add bread in a single layer. Cook the bread, tossing occasionally, until it turns brown and toasted, approximately 5 minutes. Finely chop the remaining garlic clove. When the bread is almost toasted, add the garlic to the skillet and mix until it is evenly distributed. Set aside.
6. Combine kale, vinegar, the reserved 1 tablespoon of lemon juice in the bowl. Massage the kale until it slightly softens and gets coated. Add dates, olives, parsley, and toasted bread, then gently toss to mix.
7. Arrange the peppers in an upright position on a serving platter. Fill each pepper with the salad mixture. Grate cheese generously over the salad, sprinkle with chopped almonds, and serve immediately.

Summary:

• Calories: 1766 kcal
• Fat: 106 g
• Protein: 62 g
• Carbs: 164 g
• Potassium: 3164 mg
• Magnesium: 355 mg