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Roasted Greek Stuffed Peppers with Lentils

Roasted Greek Stuffed Peppers with Lentils A CIF Food Is Medicine snack inspired by Greek 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 15 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 400°F  C
Servings: 6
Estimated Cost: 11
Calories: 310
Best Season: All Seasons
Dietary: Dairy-Free, High Fiber
Description
A CIF Food Is Medicine snack inspired by Greek flavors with emphasis on Cancer Prevention Education, Cruciferous Vegetables, Legume-Rich, Lower Sodium, Food Is Medicine.
Ingredients:
  • 1 cup lentils
  • 1 cup barley
  • 1 cup tomatoes
  • 1 cup cucumber
  • 1 cup zucchini
  • mint
  • parsley
  • garlic
  • 1 cup berries
  • 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: roasted greek stuffed peppers with lentils, greek, snack, cancer prevention education, cruciferous vegetables, legume-rich, lower sodium, food is medicine, 1 cup tomatoes, 1 cup cucumber
Read it online: https://www.mcmh.us/recipe-maker/roasted-greek-stuffed-peppers-with-lentils/