Cheddar BBQ Chicken Burger
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COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
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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 150%|
|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 cuponion, diced
2 garlic cloves, diced
2 tsp.dried oregano
1/2 tsp.black pepper
1 10 oz.bag of fresh spinach
2 cupcanned tomato sauce with garlic and basil
1 cupcanned artichoke hearts, chopped
1 cuprice, cooked
1/2 cupsun-dried tomatoes packed in oil, chopped
1 cupfeta 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.
Greek Stuffed Peppers With Spinach & ArtichokeAdd Your Comment