Skip to main content

Greek Stuffed Peppers With Spinach & Artichoke

Comments

In The Fresh Meat Case

Greek Stuffed Peppers With Spinach & Artichoke

Greek Stuffed Peppers With Spinach & Artichoke
Comments

In The Fresh Meat Case

Made With:

PERDUE® Fresh Ground Chicken Breast (1 lb.)

Buy Now

PREP TIME: 15min COOK TIME: 20min
Serves 6

PREP TIME: 15min COOK TIME: 20min
Serves 6

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

Ingredients

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


Step 1

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.

Step 2

Sauté

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.

Step 3

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.

Step 4

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 TIP

TIP: You can also use quinoa or brown rice instead of white rice in your stuffing.

Greek Stuffed Peppers With Spinach & Artichoke



Rated 5/5 based on 55 customer reviews
Enjoy the classic Mediterranean flavors of feta cheese, fresh baby spinach, and artichokes in this Greek stuffed peppers recipe. It’s delicious leftover too! Serves 6 https://www.perdue.com/recipeimages/06_stuffed-peppers-main_220.jpg https://www.perdue.com/recipeimages/06_stuffed-peppers-main_220.jpg