Beef & Greens Tuscan Stuffed Peppers
with Toasted Sunflower Topping
Cooking time
25 minutes
Servings
2/4
Calories
500 /serving
You’ll be stuffed with slow-carb comfort. These roasted green pepper shells hold a hearty mix of ground beef, wilted greens and sun-dried tomatoes with rustic Italian seasonings. The welcome crunch of toasted sunflower seeds boosts the texture as well as the proteins.
We will send you:
- 250g Canadian-raised lean ground beef
- 90g Baby greens (baby spinach or kale)
- 2 Garlic cloves
- 2 Green peppers
- 1 Onion (or shallot)
- 15g Sliced sun-dried tomatoes
- 30ml Vegetable demi-glace
- 25g Sunflower seeds
- 15ml Tomato paste
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), canola oil, black pepper, cellulose fiber (anti-caking agent))
Contains: Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
28 g
Saturated Fat
8 g
Sodium
500 mg
Total Carb
32 g
Sugars
13 g
Protein
33 g
Fibre
9 g
Preparation
Roast the green peppers
- Preheat the oven to 450°F.
- Halve and seed the green peppers lengthwise.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Arrange, cut-sides down, and roast, flipping halfway, 14 to 16 min., until softened and browned.
Toast the sunflower seeds
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the sunflower seeds and toast, stirring often, 2 to 3 min., until golden brown.
- Transfer to a paper towel-lined plate; season with S&P.
- Wipe out and reserve the pan.
Mise en place
- Mince the garlic.
- Halve, peel and small-dice the onion.
Start the filling
- In the reserved pan, heat a drizzle of oil on medium.
- Add the onion and sauté, 3 to 4 min., until translucent.
- Add the garlic and tomato paste. Sauté, 30 sec. to 1 min., until fragrant and dark red.
- Add the beef*; season with the remaining spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until cooked through.
Finish the filling
- To the pan, add the spinach, tomatoes and demi-glace.
- Cook, stirring occasionally, 2 to 3 min., until combined and wilted; season with S&P.
Plate your dish
- Divide the green peppers between your plates.
- Stuff with the filling.
- Garnish with the sunflower seeds. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
