Lemony Middle Eastern Stuffed Peppers with White Beans A CIF Food Is Medicine snack inspired by Middle Eastern flavors with emphasis on Cancer Prevention Education, Cruciferous Vegetables, Legume-Rich, Lower Sodium, Food Is Medicine. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.

CIF Approved

Lemony Middle Eastern Stuffed Peppers with White Beans

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Author: Colin Vareene Cooking Method: Baked Cuisine: Middle Eastern Courses: Snack Recipe Keys: C Cancer Prevention Education C Cruciferous Vegetables F Food Is Medicine L Legume-Rich L Lower Sodium

Prep Time 15 mins Cook Time 20 mins Total Time 35 mins Difficulty: Intermediate Cooking Temp: 400°F  C Servings: 4 Estimated Cost: $ 11 Calories: 530 Best Season: All Seasons Dietary:

D Dairy-Free V Vegetarian

Description

A CIF Food Is Medicine snack inspired by Middle Eastern flavors with emphasis on Cancer Prevention Education, Cruciferous Vegetables, Legume-Rich, Lower Sodium, Food Is Medicine.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 1 cup white beans
• 1 cup bulgur
• 1 cup cucumber
• 1 cup tomatoes
• 2 cups greens
• cumin
• coriander
• garlic
• 1 tablespoon extra-virgin olive oil
• black pepper to taste

Instructions

1. Preheat oven to 400°F and line a sheet pan if desired,
   Combine ingredients with olive oil, herbs, spices, and citrus,
   Roast or bake until vegetables are tender and protein is cooked through,
   Serve warm with fresh herbs or lemon.

Keywords: lemony middle eastern stuffed peppers with white beans, middle eastern, snack, cancer prevention education, cruciferous vegetables, legume-rich, lower sodium, food is medicine, 1 cup cucumber, 1 cup tomatoes

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