Salad Stuffed Peppers
Ingredients
- Kosher salt
- 1 lemon
- 4 cloves garlic
- 4 bell peppers, assorted colors
- 2 tablespoons extra-virgin olive oil (see Cook's Note)
- 4 ounces 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
- 2 ounces manchego cheese, freshly grated
- 1/4 cup Marcona almonds, finely chopped
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