Beef & Greens Stuffed Peppers
with Toasted Sunflower Topping
Cooking time
25 minutes
Servings
2/4
Calories
500 /serving
What do we want from a stuffed pepper? Comfort and more comfort, inside and out. These soft roasted shells contain olive-seasoned ground beef and wilted greens, and deliver the crunch of toasted sunflower seeds for bonus points on texture and slow carb proteins.
We will send you:
- 250g Canadian-raised lean ground beef
- 2 Garlic cloves
- 2 Sweet peppers
- 90g Baby greens (baby spinach or kale)
- 25g Sunflower seeds
- 30ml Vegetable demi-glace
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper, cellulose)
Contains: Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
32 g
Saturated Fat
9 g
Sodium
330 mg
Total Carb
20 g
Sugars
10 g
Protein
31 g
Fibre
5 g
Preparation
Roast the sweet peppers
- Preheat the oven to 450°F.
- Halve and seed the sweet 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.
Start the filling
- Mince the garlic.
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- 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, demi-glace and ¼ cup water (double for 4 portions).
- Cook, stirring occasionally, 2 to 3 min., until combined and wilted; season with S&P.
Plate your dish
- Divide the sweet peppers between your plates.
- Stuff with the filling.
- Garnish with the sunflower seeds. Bon appétit!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
