Ingredients
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1 cup cooked black beans (or chickpeas), drained and rinsed
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1/2 red bell pepper, seeded and chopped
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1/2 yellow bell pepper, seeded and chopped
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1/2 green bell pepper, seeded and chopped
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1/4 teaspoon ground cumin
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1/2 teaspoon garlic powder
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1/4 teaspoon paprika
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1 tablespoons olive oil
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2 large ripe tomatoes, quartered
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1 small bag of mixed greens (optional)
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16 mini pitas, plain or whole wheat
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1/4 cup hummus (store bought or homemade)
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1/2 avocado, sliced (optional)
Directions
Title: “Mediterranean Vegetable Stuffed Pita Poppers”
Subtitle: “A Tasty Gluten-Free Alternative to Your Favorite Mediterranean Dish!”
Description: This delightful Mediterranean-inspired vegetarian dish is perfect for a dinner party, family gathering, or just a delicious meal on its own! The stuffed pita poppers feature a savory mixture of seasoned beans, tomatoes, peppers, and herbs that will satisfy your taste buds while offering plenty of fiber and protein. Bon appétit!
Ingredients:
– 1 cup cooked black beans (or chickpeas), drained and rinsed
– 1/2 red bell pepper, seeded and chopped
– 1/2 yellow bell pepper, seeded and chopped
– 1/2 green bell pepper, seeded and chopped
– 1/4 teaspoon ground cumin
– 1/2 teaspoon garlic powder
– 1/4 teaspoon paprika
– 1 tablespoons olive oil
– 2 large ripe tomatoes, quartered
– 1 small bag of mixed greens (optional)
– 16 mini pitas, plain or whole wheat
– 1/4 cup hummus (store bought or homemade)
– 1/2 avocado, sliced (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, combine the beans, peppers, spices, and olive oil. Season well with salt and pepper to taste. Set aside.
3. Slice the tomatoes into thin strips. If using, shred the lettuce leaves into small pieces.
4. Place one layer of beans on each mini pita. Add a few tomato strips and a pinch of cheese if desired. Gently fold the pita over, ensuring that all sides are evenly covered.
5. Place the filled pitas onto a baking sheet lined with parchment paper. Bake for 20 minutes until golden brown and crisp.
6. While the pitas are baking, prepare the hummus and garnish options, if desired.
7. Serve warm pita poppers with hummus and garnishes of your choice. Enjoy!
Notes:
– If you prefer, you can use store-bought hummus instead of making your own. Just ensure it’s low sodium and gluten free, if applicable.
– For additional flavor, consider adding fresh herbs such as basil, thyme, or oregano to the bean mixture.
– To make your own hummus, simply place a half-cup of chickpeas or other legumes in a food processor along with a splash of water, garlic, lemon juice, and salt and pepper to taste. Process until smooth and creamy.
– Instead of filling the pitas with beans, you could also try stuffing them with roasted vegetables like sweet potato, carrots, or cauliflower.
Difficulty Level: Easy
Servings: 16 mini pitas (enough for 4 adults)
Total Time Needed: 30 minutes
Nutrition Information:
Per serving:
Calories: 180-200 calories
Protein: 6 grams
Carbohydrates: 14 grams
Dietary Fiber: 5 grams
Steps
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1
Done
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Preheat oven to 350°F. |
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2
Done
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In a medium bowl, combine the beans, peppers, spices, and olive oil. Season well with salt and pepper to taste. Set aside. |
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3
Done
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Slice the tomatoes into thin strips. If using, shred the lettuce leaves into small pieces. |
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4
Done
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Place one layer of beans on each mini pita. Add a few tomato strips and a pinch of cheese if desired. Gently fold the pita over, ensuring that all sides are evenly covered. |
|
5
Done
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Place the filled pitas onto a baking sheet lined with parchment paper. Bake for 20 minutes until golden brown and crisp. |
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6
Done
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While the pitas are baking, prepare the hummus and garnish options, if desired. |
|
7
Done
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Serve warm pita poppers with hummus and garnishes of your choice. Enjoy! |
