Greek Stuffed Peppers With Spinach & Artichoke
At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.
In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
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.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.
Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.
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 cup dry breadcrumbs
2 cloves garlic, minced
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. ground coriander
1/4 tsp. ground cinnamon
1 tbsp. canola oil
1 onion, chopped
1 red bell pepper, chopped
6 cloves garlic, minced
2 tbsp. fresh ginger, minced
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. fennel seeds
1/4 tsp. hot pepper flakes
1/2 cup white wine or chicken broth
1 can diced tomatoes (28 ounces)
1 can chickpeas, drained and rinsed
3/4 cup green olives, chopped
1/2 cup golden raisins
1 1/2 cups couscous, prepared according to package instructions
1/4 cup fresh 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