Greek Stuffed Peppers with Spinach and Artichoke Recipe
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Ingredients: |
Ingredients: -1 pkg PERDUE® FIT & EASY® Fresh Ground Chicken Filet of Breast Meat (1 lb.)
-6 medium red, yellow or green bell peppers (I used 3)
-2 tbsp olive oil
-1 cup onion, diced
-2 garlic cloves, diced (I used more and minced)
-2 tsp dried oregano
-1 tsp salt (I used 1/2 tsp)
-1/2 tsp black pepper
-1 10-ounce bag of fresh spinach
-2 cup canned tomato sauce with garlic and basil--divided (I bought 2 of the hunts basil, garlic, and oregano 8 oz jar)
-1 cup canned artichoke hearts, chopped (I used jarred)
-1 1/2-2 cups of cauliflower rice
-1/2 cup sun-dried tomatoes, chopped (I used about 1.5 oz--half of a bag)
-1/2 a jar of plum tomatoes, chopped
-1 cup feta cheese (I used about 3 oz)
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Directions: |
Directions:-Slice 6 (or 3) medium bell peppers lengthwise and remove the seeds. Bring a large pot of water to a boil over high heat. Carefully drop the peppers in the boiling water and blanch until slightly softened, about 2 to 3 minutes. The peppers will turn a bright red, yellow or green. Remove from water, drain and let cool.
-In a large skillet, heat olive oil over medium-high heat. Add the onion and garlic. Sauté until the onions are softened, about 3 minutes. Add the ground chicken, dried oregano, salt and black pepper. Sauté until the chicken is cooked and lightly browned, about 5 to 6 minutes. Add the spinach and cook until wilted, about 2 minutes. Add 1 cup of the tomato sauce (or 1 8 oz jar of hunts), the artichoke hearts, the cauliflower rice and the sun-dried tomatoes. Remove from heat and stir in 1/2 cup of feta cheese (I put 3 oz)
-Line a baking sheet with foil. Place the pepper halves on the baking sheet and stuff with the chicken mixture. Top each pepper with the remaining 1/2 cup of feta cheese (I didn't do-instead I top it with the chopped plum tomatoes). Place the peppers under the broiler set to low for 5 to 7 minutes or until the feta cheese starts to brown and the peppers are heated through.
-Transfer Greek Stuffed Peppers to a platter and serve warm with remaining tomato sauce on the side (the other 8 oz can of hunts). They’re even great the next day!
TIP: You can also use quinoa or brown rice instead of white rice in your stuffing. |
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Number Of
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Personal
Notes: I made all of the stuffing but only stuffed 3 peppers (6 halves) and then froze the remaining stuffing for next time. These were delicious! I made it with cauliflower rice and broccoli. YUM!
Calories total: approx.1460 (not including the peppers)
Per serving if it's a serving of 12: approx 122 plus 1/2 the pepper (25), so 1 half pepper with stuffing is about 150 calories (not including the serving sauce).
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