Perdue
Greek Stuffed Peppers With Spinach & Artichoke
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Greek Stuffed Peppers With Spinach & Artichoke

Ingredients

1 pkg PERDUE® FIT & EASY® Fresh Ground Chicken Filet of Breast Meat (1 lb.)
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-ounce 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
Step One

Greek Stuffed Peppers With Spinach & Artichoke

Time make it in:

WITH PERDUE® FIT & EASY® Fresh Ground Chicken Filet of Breast Meat (1 lb.)

Serves 6 | Prep Time: | Cook Time:

Learn how to make this delicious recipe!
WATCH VIDEO
Nutritional Information
Serving Per Recipe: 6
Amount Per Serving
Calories 410
% Daily Value*
Total Fat 18g 28%
Saturated Fat 5g 25%
Cholesterol 70mg 23%
Sodium 1300mg 54%
Total Carbs 36g 12%
Dietary Fiber 8g 32%
Sugars 16g
Protein 26g
Vitamin A 150%
Vitamin C 260%
Calcium 25%
Iron 35%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 410
  • Protein 26g
  • Sodium 1300mg
  • Sat.Fat 5g
  • Sugar 16g

Greek Stuffed Peppers With Spinach & Artichoke

ingredients

Ingredients

1 pkg PERDUE® FIT & EASY® Fresh Ground Chicken Filet of Breast Meat (1 lb.)
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-ounce 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
ingredients

Step one: blanch

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.

ingredients

Step two: saute'

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.

How to: Sauteing
ingredients

Step three: stuff

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.

ingredients

Step four: serve

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.

TA DA!

Greek Stuffed Peppers With Spinach & Artichoke

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