Include in Print View:

Garden Peruvian Stuffed Peppers with Black Beans

Garden Peruvian Stuffed Peppers with Black Beans A CIF Food Is Medicine breakfast inspired by Peruvian flavors with emphasis on Heart Healthy, Omega-3, Lower Sodium, High Protein, Anti-Inflammatory. 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.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 400°F  C
Servings: 4
Estimated Cost: 15
Calories: 310
Best Season: All Seasons
Dietary: Dairy-Free, High Fiber
Description
A CIF Food Is Medicine breakfast inspired by Peruvian flavors with emphasis on Heart Healthy, Omega-3, Lower Sodium, High Protein, Anti-Inflammatory.
Ingredients:
  • 1 cup black beans
  • 1 cup purple potatoes
  • 1 cup corn
  • 1 cup tomatoes
  • 1 cup peppers
  • mint
  • parsley
  • vinegar
  • 2 tablespoons ground flaxseed
  • black pepper to taste
Instructions
  1. 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: garden peruvian stuffed peppers with black beans, peruvian, breakfast, heart healthy, omega-3, lower sodium, high protein, anti-inflammatory, 1 cup corn, 1 cup tomatoes
Read it online: https://www.mcmh.us/recipe-maker/garden-peruvian-stuffed-peppers-with-black-beans/