Chicken, Eggplant & Feta Stuffed Peppers with Creamy Basil Salad

Directions

1. Preheat the oven to broil on high and position the rack near the top. Line a sheet pan with peppers halved lengthwise, drizzle with oil, season with salt, then place cut sides down and broil until lightly charred and tender, 6–8 minutes.
2. While the peppers cook, dice the eggplant into small pieces and keep them ready.
3. Put a skillet over medium-high heat and warm a little oil to coat the bottom. Add the ground chicken and the diced eggplant; crumble the meat as it cooks and sauté until the chicken is browned and the eggplant is tender, about 5–7 minutes.
4. Strip basil leaves from the stems and roll a handful together, then slice into thin ribbons. Place half in a bowl for the dressing and reserve the rest for finishing.
5. In the basil bowl, whisk mayonnaise, white wine vinegar, salt, and pepper to make a creamy dressing.
6. Trim the cucumber and cut into thin half-moons; add to the dressing along with the mixed greens and half of the feta. Toss to coat and combine; reserve the remaining feta for later.
7. When the filling is ready, crumble in the remaining feta and stir to combine; remove from heat.
8. Stuff the cooled peppers with the chicken-eggplant filling, top with the reserved basil, and serve with the bright salad on the side.