Greek Stuffed Peppers With Spinach & Artichoke
PREP TIME: 15min COOK TIME: 20min
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 18g||28%|
|Saturated Fat 5g||25%|
|Total Carbs 36g||12%|
|Dietary Fiber 8g||32%|
|Vitamin A %|
|Vitamin C 260%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
6 medium red, yellow or green bell peppers
2 tbsp. olive oil
1 cup onion, diced
2 garlic cloves, diced
2 tsp. dried oregano
1 tsp. salt
1/2 tsp. black pepper
1 10 oz. bag of fresh spinach
2 cup canned tomato sauce with garlic and basil
1 cup canned artichoke hearts, chopped
1 cup rice, cooked
1/2 cup sun-dried tomatoes packed in oil, chopped
1 cup feta cheese
Slice 6 medium bell peppers lengthwise and remove the seeds. Bring a large pot of salted 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, the artichoke hearts, the rice and the sun-dried tomatoes. Remove from heat and stir in 1/2 cup of feta cheese.
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. 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. 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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