Greek Pork Stuffed Peppers
with dill tzatziki, feta and olives
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk
Chef
David Padilla
In Your Box (serves 2)
- ½ oz. Pitted Kalamata Olives
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2 oz. Feta Cheese
- 3 Green Bell Pepper
- 2 Dill Sprigs
- 2 Persian Cucumber
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2 oz. Sour Cream
- 2 tsp. Greek Seasoning Blend
- 12 oz. Ground Pork
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories559
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Carbohydrates20g
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Fat40g
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Protein43g
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Sodium1716mg
Recipe Steps
Before You Cook
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1 prepare the ingredients
Halve green bell peppers lengthwise and remove seeds and ribs. trim cucumbers and coarsely chop. mince dill. stems and all. slice olives into thin rounds.
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2 roast the peppers
Place green bell peppers on prepared baking sheet, cut side down, and spray with cooking spray. Roast in hot oven until tender and lightly browned, 14-16 minutes. While peppers roast, make filling.
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3 make the filling
line a plate with paper towel. Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, ground pork to hot pan Cook, breaking up meat with a spoon, until no pink remains, 5-7 minutes. transfer to paper towel lined plate. combine pork with seasoning blend, and feta cheese.
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4 stuff and bake the peppers
Carefully, flip roasted peppers to cut side up. Divide filling between each pepper and top with mozzarella cheese. Roast until cheese is melted, 8-10 minutes.
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5 make the sauce and finish the dish
combine sour cream, dill, cucumber, and a pinch of salt and pepper. plate as shown. garnish with olives.
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