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Chicken-Stuffed Peppers
Power Up
Very High Fibre
High Protein
New
Chicken-Stuffed Peppers

with Greek-Inspired Feta-Yogurt Sauce

35 min
Difficulty: 1/3
Greek

Ingredients: Sweet bell pepper • Ground chicken • Bulgur wheat (wheat) (durum wheat semolina) • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Spinach • Pepitas • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Parsley • Mediterranean spice blend (corn starch, fine salt, dehydrated vegetables (garlic, onion, red bell pepper), sugar, spices and herbs, cornmeal, citric acid, lemon juice powder, canola oil, silicon dioxide) • Garlic.

Allergens

Sulphites
Soy
Mustard
Milk
Wheat
Egg
May contain traces of allergens
Gluten
Peanuts
Sesame
Tree nuts

Tags

Very High Fibre
Classic-plates
High Protein
New
Mediterranean
Ingredients
Ground Chicken

Ground Chicken

250 g

Sweet Bell Pepper

Sweet Bell Pepper

2 unit(s)

Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

0.25 cup

Garlic, cloves

Garlic, cloves

2 unit(s)

Baby Spinach

Baby Spinach

56 g

Bulgur Wheat

Bulgur Wheat

0.5 cup

Greek Yogurt

Greek Yogurt

1 unit(s)

Pepitas

Pepitas

28 g

Parsley

Parsley

7 g

Mediterranean Spice Blend

Mediterranean Spice Blend

7 g

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Oil

Oil

2.5 tbsp

Salt

Salt

0.125 tsp

Pepper

Pepper

0.125 tsp

Preparation
1
Cook bulgur

  • Before starting, preheat the oven to 450°F. Wash and dry all produce.
  • To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
  • Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.

2
Prep

  • Peel, then mince garlic. 
  • Roughly chop parsley.
  • Roughly chop spinach. 
  • Lay each pepper on its side. Cut 1/4 inch off the top of each pepper, keeping stems intact. Set tops aside. Remove and discard cores.
  • Season the inside of peppers with salt and pepper. 

3
Cook filling

  • In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high. When the pan is hot, add chicken and garlic. Cook for 3-5 min, breaking up chicken into smaller pieces, until no pink remains.**
  • Carefully drain and discard excess fat. Add sun-dried tomato pesto, Mediterranean Spice Blend, pepitas, spinach and half the parsley. 
  • Cook for 1 min, stirring often, until spinach has wilted. Season with salt and pepper.

4
Stuff peppers

  • Using a spoon, stuff peppers with chicken mixture. 
  • Transfer stuffed peppers to an 8x8-inch (9x13-inch) baking dish. (TIP: If peppers are falling over, crumple foil around the peppers to help stabilize them.)  
  • Top with pepper tops, then drizzle 1 tbsp (2 tbsp) oil over peppers, then season with salt and pepper. 
  • Roast for 10-12 min in the middle of the oven, until peppers are tender.

5
Finish bulgur and make sauce

  • Fluff bulgur with a fork. Add 1/2 tbsp (1 tbsp) oil, half the feta and the remaining parsley. Season with salt and pepper. 
  • In a small bowl, stir together remaining feta, 1/2 tbsp (1 tbsp) oil and yogurt. Season with salt and pepper. 

6
Finish and serve

 

  • Divide bulgur between plates. Top with stuffed peppers. 
  • Dollop feta-yogurt sauce over top.

Nutrition per serving

830

kcal

Calories

48

g

Fat

10

g

Saturated Fat

62

g

Carbohydrate

10

g

Sugar

10

g

Dietary Fiber

43

g

Protein

125

mg

Cholesterol

860

mg

Sodium

0.2

g

Trans Fat

1750

mg

Potassium

225

mg

Calcium

6.5

mg

Iron

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