Greek Stuffed Peppers With Spinach & Artichoke
PREP TIME: 0min COOK TIME: 35min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 19g||29%|
|Saturated Fat 8g||40%|
|Total Carbs 42.5g||%|
|Dietary Fiber 3g||%|
|Vitamin A 6%|
|Vitamin C 8%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 cup shredded smoked Cheddar cheese, divided
1/3 cup dry breadcrumbs
1 apple, peeled and grated
4 green onions, finely chopped
2 cloves garlic, minced
3 tbsp. milk
2 tbsp. grated Parmesan cheese
1 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/2 tsp. dried thyme leaves
1/2 tsp. pepper
1/4 tsp. salt
1/4 cup apple butter
Preheat the oven to 375°F. Grease a 12-cup muffin pan with cooking spray.
Gently mix the ground chicken with half the Cheddar, the breadcrumbs, apple, egg, green onions, garlic, milk, Parmesan, Dijon, Worcestershire sauce, thyme, pepper, salt and allspice. Divide evenly between 8 of the muffin cups.
Spoon some apple butter over each portion and sprinkle with the remaining Cheddar.
Bake for 20 to 25 minutes or until an instant read thermometer inserted in the center registers 160°F.
Tips Use your favorite Cheddar for this recipe.
Bring these mini meatloaves to a picnic and serve with cornbread.
Apple Cheddar Chicken MeatloavesAdd Your Comment