Greek Stuffed Peppers With Spinach & Artichoke
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PREP TIME: 0min COOK TIME: 1hr 5min
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 14g||22%|
|Saturated Fat 2.5g||13%|
|Total Carbs 66g||22%|
|Dietary Fiber 6g||%|
|Vitamin A 10%|
|Vitamin C 21%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 small onion, grated
1/2 cupdry breadcrumbs
2 clovesgarlic, minced
1 tsp.ground cumin
1/2 tsp.ground coriander
1/4 tsp.ground cinnamon
1 tbsp.canola oil
1 onion, chopped
1 red bell pepper, chopped
6 clovesgarlic, minced
2 tbsp.fresh ginger, minced
2 tsp.ground cumin
1 tsp.ground coriander
1/2 tsp.ground cinnamon
1/4 tsp.fennel seeds
1/4 tsp.hot pepper flakes
1/2 cupwhite wine or chicken broth
1 candiced tomatoes (28 ounces)
1 canchickpeas, drained and rinsed
3/4 cupgreen olives, chopped
1/2 cupgolden raisins
1 1/2 cupscouscous, prepared according to package instructions
1/4 cupfresh parsley, chopped
Preheat the oven to 400°F. Gently mix the ground chicken with the onion, breadcrumbs, egg, garlic, cumin, salt, corriander and cinnamon. Form into 20 meatballs and arrange on a parchment-lined baking sheet. Bake for 15 minutes or until set and lightly browned; set aside.
Heat the oil in a deep, straight-sided skillet set over medium heat. Add the onion, red pepper, garlic, ginger, cumin, coriander, salt, cinnamon, fennel seeds and hot pepper flakes. Cook for 5 minutes or until softened and very fragrant. Pour in the wine and stir to scrape up the cooked on brown bits. Add tomatoes, chickpeas, olives and raisins; bring to a boil.
TIP: Use 3 cups chopped fresh tomatoes and 1/2 cup chicken broth in place of the canned tomatoes.
Place the meatballs in the sauce; gently stir to combine. Simmer for 25 minutes or until meatballs are tender and the stew is reduced.
Spoon over prepared couscous and sprinkle with parsley.
TIP: This recipe can be prepared up to 3 days in advance and gently reheated before serving.
Moroccan Chicken Meatballs with Chickpea StewAdd Your Comment