Include in Print View:

Protein-Packed Ethiopian Stuffed Peppers with Chickpeas

Protein-Packed Ethiopian Stuffed Peppers with Chickpeas A CIF Food Is Medicine snack inspired by Ethiopian flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly. 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 20 mins
Cook Time 20 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 400°F  C
Servings: 6
Estimated Cost: 14
Calories: 320
Best Season: All Seasons
Dietary: Dairy-Free, High Fiber
Description
A CIF Food Is Medicine snack inspired by Ethiopian flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly.
Ingredients:
  • 1 cup chickpeas
  • 1 cup brown rice
  • 1 cup carrots
  • 1 cup tomatoes
  • 1 cup cabbage
  • berbere
  • garlic
  • ginger
  • 1 tablespoon no-salt-added tomato paste
  • 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: protein-packed ethiopian stuffed peppers with chickpeas, ethiopian, snack, stroke risk reduction education, lower sodium, high fiber, heart healthy, budget-friendly, 1 cup carrots, 1 cup tomatoes
Read it online: https://www.mcmh.us/recipe-maker/protein-packed-ethiopian-stuffed-peppers-with-chickpeas/