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Lemony Middle Eastern Stuffed Peppers with White Beans

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.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 400°F  C
Servings: 4
Estimated Cost: 11
Calories: 530
Best Season: All Seasons
Dietary: Dairy-Free, 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:
  • 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. 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
Read it online: https://www.mcmh.us/recipe-maker/lemony-middle-eastern-stuffed-peppers-with-white-beans/