Greek Beef Stuffed Peppers
with Greek Yogurt Drizzle- Milk
- Wheat
- Soy
- Sulphites
- May contain traces of allergens
- Gluten
- Tree nuts
- Egg
- Peanuts
- Sesame
- Mustard
- Milk
Ingredients: Sweet bell pepper • Ground beef • 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 • Honey • Parsley • Garlic.
Ingredients
250 g
Ground Beef
2 unit(s)
Sweet Bell Pepper
¼ cup
Sun-Dried Tomato Pesto
(Contains: Soy, Sulphites, May contain traces of allergens, Milk)
2 unit(s)
Garlic, cloves
56 g
Baby Spinach
½ cup
Bulgur Wheat
(Contains: Gluten, May contain traces of allergens, Wheat)
1 unit(s)
Greek Yogurt
(Contains: Milk)
28 g
Pepitas
(Contains: Tree nuts, Egg, Peanuts, Sesame, Gluten, Mustard, Milk, Soy, Sulphites, May contain traces of allergens)
1 unit(s)
Honey
7 g
Parsley
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- 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 pepper, keeping the stem intact. Set top aside. Remove the core and discard. Repeat with second pepper.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high. When the pan is hot, add beef and garlic. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat. Add sundried tomato pesto, 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 beef mixture.
- Transfer stuffed peppers to 8x8-inch (9x13-inch) baking dish. (TIP: If your peppers are falling over, crumple foil around the peppers to help stabilize them.)
- 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 and the remaining parsley. Season with salt and pepper.
- In a small bowl stir together honey and yogurt. Season with salt and pepper.
- Divide bulgur between plates. Top with stuffed peppers.
- Dollop yogurt over top.
If you've opted for beef, cook in the same way the recipe instructs you to cook chicken.
