Chicken-Stuffed Peppers
with Greek Feta-Yogurt Sauce- Milk
- Wheat
- Soy
- Sulphites
- May contain traces of allergens
- Gluten
- Tree nuts
- Egg
- Peanuts
- Sesame
- Mustard
- Milk
- Wheat
Ingredients: Sweet bell pepper • Ground chicken • Bulgur wheat (wheat) (durum wheat semolina) • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Spinach • Pepitas • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Parsley • Mediterranean spice blend (corn starch, fine salt, dehydrated vegetables (garlic, onion, red bell pepper), sugar, spices and herbs, cornmeal, citric acid, lemon juice powder, canola oil, silicon dioxide) • Garlic.
250 g
Ground Beef
2 unit(s)
Sweet Bell Pepper
¼ cup
Sun-Dried Tomato Pesto
( )
2 unit(s)
Garlic, cloves
56 g
Baby Spinach
½ cup
Bulgur Wheat
( )
1 unit(s)
Greek Yogurt
()
28 g
Pepitas
()
7 g
Parsley
7 g
Mediterranean Spice Blend
()
¼ cup
Feta Cheese, crumbled
()
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Peel, then mince garlic.
- Roughly chop parsley.
- Roughly chop spinach.
- Lay each pepper on its side. Cut 1/4 inch off the top of each pepper, keeping stems intact. Set tops aside. Remove and discard cores.
- Season the inside of peppers with salt and pepper.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high. When the pan is hot, add chicken and garlic. Cook for 3-5 min, breaking up chicken into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat. Add sun-dried tomato pesto, Mediterranean Spice Blend, pepitas, spinach and half the parsley.
- Cook for 1 min, stirring often, until spinach has wilted. Season with salt and pepper.
- Using a spoon, stuff peppers with chicken mixture.
- Transfer stuffed peppers to an 8x8-inch (9x13-inch) baking dish. (TIP: If peppers are falling over, crumple foil around the peppers to help stabilize them.)
- Top with pepper tops, then drizzle 1 tbsp (2 tbsp) oil over peppers, then season with salt and pepper.
- Roast for 10-12 min in the middle of the oven, until peppers are tender.
- Fluff bulgur with a fork. Add 1/2 tbsp (1 tbsp) oil, half the feta and the remaining parsley. Season with salt and pepper.
- In a small bowl, stir together remaining feta, 1/2 tbsp (1 tbsp) oil and yogurt. Season with salt and pepper.
- Divide bulgur between plates. Top with stuffed peppers.
- Dollop feta-yogurt sauce over top.
