with Feta and Sweet Peppers
Ingredients: Ground beef • Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Baby tomatoes • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Spinach • Lemon • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
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
0.5 unit(s)
Tomato Sauce Base
2 tbsp
Garlic Salt
4 g
Zesty Garlic Blend
7 g
Salt*
0.125 tsp
Oil*
2 tsp
Pepper*
0.125 tsp
Butter*
1 tbsp
- Before starting, wash and dry all produce.
- To a large pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Halve tomatoes.
- Roughly chop spinach.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- To the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite.
- Strain orzo, then return to the pot, off heat.
- Stir in 1 tbsp (2 tbsp) butter. Cover and set aside.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tsp (2 tsp) oil, then peppers, tomatoes, Zesty Garlic Blend and half the garlic salt. Season with pepper.
- Cook for 5-6 min, stirring occasionally, until veggies are tender-crisp.
- Stir in 1 tbsp (2 tbsp) water.
- Transfer veggies to a plate, then cover to keep warm.
- Reheat the same pan over medium.
- When hot, add 1 tsp (2 tsp) oil, then beef.
- Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add tomato sauce base and remaining garlic salt. Cook for 1-2 min, stirring often, until fragrant.
- Remove from heat. Season with pepper.
- Sprinkle 1/2 tsp (1 tsp) lemon zest over top, then stir to combine. (Like things zesty? Add more lemon zest!)
- Cover to keep warm.
- To the pot with orzo, add spinach and lemon juice. Stir for 1 min, until spinach wilts.
- Season with salt and pepper.
- Divide orzo between bowls. Top with veggies and beef.
- Sprinkle with feta.
- Squeeze a lemon wedge over top.
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
1340
mg
Sodium
1
g
Trans Fat
1150
mg
Potassium
200
mg
Calcium
6.5
mg
Iron
