avec orzos de pesto et épinards
Ingrédients : Poivron • Sauce marinara (eau, pâte de tomates, sucre, sel, amidon de maïs modifié, ail séché, vinaigre, onion séché, huile de soja, poivron rouge séché, épices, herbes, arôme naturel, gomme de xanthane, acide citrique, acide lactique, sorbate de potassium, benzoate de sodium) • Bœuf haché • Orzo (semoule de blé dur, niacine, sulfate de fer, mononitrate de thiamine, riboflavine, acide folique) (blé) • Oignon jaune • Mozzarella (lait pasteurisé, substances laitières modifiées, eau, crème, sel, fructose, chlorure de calcium, culture bactérienne, enzyme microbienne, présure microbienne, acide citrique, phosphate de sodium, citrate de sodium, sorbate de potassium, cellulose, natamycine) (lait) • Pesto au basilic (basilic (basilic, huile de tournesol, sel, acide ascorbique), eau, huile de soya, huile de canola et huile d'olive extra vierge, flocons de pommes de terre, persil, graines de tournesol, ail, parmesan (lait, culture bactérienne, sel, lipase, chlorure de calcium, présure/enzyme microbienne, cellulose en poudre), sel, épice, amidon de maïs modifié, levure nutritionnelle, acide citrique, gomme xanthane, sorbate de potassium) (lait) • Épinards • Assaisonnement italien (origan, basilic, marjolaine, poudre d'ail, romarin, flocons de persil, feuille de laurier, huile de canola, dioxyde de silicium).
Allergens
Utensils
Tags
Bœuf haché
250 g
Poivron
2 unit(s)
Orzo
170 g
Pesto au basilic
0.25 cup
Jeunes épinards
56 g
Sauce marinara
1 cup
Oignon jaune
1 unit(s)
Assaisonnement italien
2.15 g
Mozzarella, râpée
0.75 cup
Sel*
0.125 tsp
Poivre*
0.125 tsp
Huile*
1 tbsp
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- Peel, then cut onion into 1/2-inch pieces.
- Roughly chop spinach.
- Lay each pepper on its side. Cut 1/4 inch off the top of pepper, keeping the stem intact. Set top aside. Remove the core and discard. Repeat with second pepper.
- Using a sharp paring knife, carefully cut a jack-o'-lantern face into the side of each pepper. Set aside.
- Meanwhile, 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. Add pesto and spinach and stir for about 1 min, until spinach has wilted.
- In a large non-stick pan, heat 1/2 tbsp (1 tbsp) oil over medium-high. When the pan is hot, add beef and onions. Cook for 3-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat. Add half the Italian Seasoning (use all for 4 servings) and half the marinara sauce.
- Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.
- Using a spoon, stuff peppers with beef mixture.
- Transfer stuffed pepper jack-o'-lanterns to 8x8-inch (9x13-inch) baking dish. (TIP: If your peppers are falling over, crumple foil around the peppers to help stabilize them.)
- Sprinkle the filling with cheese, then close with reserved pepper tops.
- 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 and cheese is melted.
- To a small microwave-safe bowl, add remaining marinara sauce. Microwave for 1 min.
- Divide orzo between plates. Top with warmed marinara sauce, then divide stuffed pepper jack-o'-lanterns between plates.
950
kcal
Calories
42
g
Fat
15
g
Saturated Fat
91
g
Carbohydrate
17
g
Sugar
10
g
Dietary Fiber
52
g
Protein
105
mg
Cholesterol
1380
mg
Sodium
1.5
g
Trans Fat
1600
mg
Potassium
450
mg
Calcium
8
mg
Iron
