with Feta and Peppers
From zesty lemon to creamy feta, this meal is packed with flavours the whole family will love. Pick and choose ingredients so that everyone gets a bowl full of their favourites!
Allergens
Utensils
Tags
Ground Beef
250 g
Orzo
170 g
Feta Cheese, crumbled
0.5 cup
Sweet Bell Pepper
1 unit(s)
Baby Tomatoes
113 g
Baby Spinach
56 g
Lemon
1 unit(s)
Tomato Sauce Base
2 tbsp
Garlic Salt
1 tsp
Zesty Garlic Blend
1 tbsp
Salt
0.125 tsp
Unsalted Butter
1 tbsp
Oil
2 tsp
Pepper
0.125 tsp
- Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Halve tomatoes.
- Roughly chop spinach.
- Zest, then juice half the lemon (whole lemon for 4 ppl). Cut remaining lemon into wedges.
- Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Drain and return orzo to the same pot, off heat.
- Add 1 tbsp (2 tbsp) butter. Stir until melted, 1 min. Cover and set aside.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tsp (2 tsp) oil, then peppers, tomatoes, Zesty Garlic Blend and half the garlic salt. Season with pepper.
- Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min.
- Stir in 1 tbsp (2 tbsp) water.
- Transfer veggies to a plate, then cover to keep warm.
- Reheat the same pan over medium.
- When the pan is hot, add 1 tsp (2 tsp) oil, then beef.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add tomato sauce base and remaining garlic salt. Cook, stirring often, until fragrant, 1-2 min.
- Remove from heat. Season with pepper.
- Sprinkle 1/2 tsp (1 tsp) lemon zest over top, then stir to combine. (NOTE: Reference zest guide.)
- Cover to keep warm.
- Add spinach and lemon juice to the pot with orzo. Stir until spinach wilts, 1 min.
- Season with salt and pepper, to taste.
- Divide orzo between bowls. Top with veggies and beef.
- Sprinkle with feta.
- Squeeze a lemon wedge over top, if desired.
800
kcal
Calories
36
g
Fat
15
g
Saturated Fat
79
g
Carbohydrate
9
g
Sugar
8
g
Dietary Fiber
43
g
Protein
110
mg
Cholesterol
1350
mg
Sodium
1
g
Trans Fat
1150
mg
Potassium
200
mg
Calcium
6.5
mg
Iron
