carole schmidt
Sam Mack
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WITH PERDUE® FIT & EASY® Fresh Ground Chicken Filet of Breast Meat (1 lb.)
Serves 6 | Prep Time: 15 Min | Cook Time: 20 Min
| 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. |
||
Greek Stuffed Peppers With Spinach & Artichoke
| 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 |
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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