Poivrons farcis au poulet

Faites le plein

Très riche en fibres

avec sauce au yogourt et au feta à la grecque

35 min

Difficulté: 1/3

Grecque

Ingrédients : Poivron • Poulet haché • Boulgour (blé) (semoule de blé dur) • Yogourt grec (lait) (lait écrémé, crème, cultures bactériennes actives) • Pesto de tomates séchées (lait) (tomates séchées au soleil, eau, huile de soya, huile de canola & huile d'olive extra vierge, tomates, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, enzyme microbienne, cellulose en poudre), feuilles de basilic, sel, sucre, herbes, épices, vinaigre, acide citrique, gomme xanthane, sorbate de potassium) • Épinards • Graines de citrouille • Feta (lait) (lait pasteurisé, lait partiellement écrémé, substances laitières modifiées, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, sorbate de potassium, acide lactique, natamycine, chlorure de calcium) • Persil • Mélange d’épices méditerranéen (amidon de maïs, sel fin, légumes déshydratés (ail, oignon, poivron rouge), sucre, épices et herbes, semoule de maïs, acide citrique, poudre de jus de citron, huile de canola, dioxyde de silicium) • Ail.

Allergens

Sulfites

Soya

Moutarde

Lait

Blé

Oeuf

Peut contenir des traces d’allergènes

Gluten

Arachides

Sésame

Noix

Tags

Très riche en fibres

Classic-plates

Mediterranean

Ingrédients

Poulet maigre haché

250 g

Poivron

2 unit(s)

Pesto de tomates séchées au soleil

0.25 cup

Gousses d'ail

2 unit(s)

Bébés épinards

56 g

Boulgour

0.5 cup

Yogourt grec

1 unit(s)

Graines de citrouille

28 g

Persil

7 g

Mélange d'épices méditerranéen

7 g

Feta, émietté

0.25 cup

Huile

2.5 tbsp

Sel

0.125 tsp

Poivre

0.125 tsp

Preparation

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.

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.

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.

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.

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.