Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
850 / 203
Fats (g)
15.6
of which saturated (g)
3.5
Carbohydrates (g)
8
of which sugars (g)
2.4
Fibers (g)
3.6
Proteins (g)
10.9
Salt (g)
3
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast peppers
Preheat the oven to 200°C/180°C fan. Remove the steaks from the fridge 20-30 min prior to cooking. Rinse and halve the bell peppers (remove seeds). Place the peppers into a roasting dish and bake in the oven for 15-20 min.
2 Soften spinach
Bring a pot of water to a boil. Rinse and chop the spinach. Add the spinach to a bowl and pour boiling water over it. Soak for 1 min. Drain the wilted spinach, discard the water. Once cool enough to handle, squeeze off any excess water.
3 Mix stuffing
Combine the crumbled fetacheese, spinach and chopped almonds in a bowl. Season with a pinch of salt and pepper.
4 Stuff and bake
Spoon the spinach and feta mixture into the pepper halves. Bake for 10 min further.
5 Prep mustard coating.
Peel and crush the garlic. In a bowl, mix the garlic with the mustard and olive oil. Season with salt and pepper. Coat the steaks in half of the mustard mix.
6 Fry steaks
Heat a large frying pan over a high heat with a drizzle of oil. Once hot, add the steaks and reduce the heat to medium. Fry for 3-4 min. Flip and fry for 3-4 min further. Brush the steaks with the remaining mustard mixture. Let the steaks rest for 5-10 min before slicing. Serve with the stuffed peppers.