|1||pkg PERDUE® Fresh Ground Chicken Breast (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|
|1/2||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!
You can also use quinoa or brown rice instead of white rice in your stuffing.