Ingredients
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1 large head broccoli, chopped
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½ cup cooked lentils (or substitute with black beans)
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1 tsp. olive oil
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1 small red pepper, sliced thinly
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¼ cup fresh parsley, finely chopped
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1/3 cup fresh cilantro, finely chopped
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½ tsp. garlic powder
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Salt and pepper, to taste
Directions
Subtitle: A Healthy Mediterranean Twist on Traditional Pita Bread
Description: This delicious vegetable stuffed pita bread is inspired by traditional Mediterranean cuisine. It offers a variety of nutrient-rich vegetables and whole grains, making it both healthy and satisfying.
Ingredients:
– 1 large head broccoli, chopped
– ½ cup cooked lentils (or substitute with black beans)
– 1 tsp. olive oil
– 1 small red pepper, sliced thinly
– ¼ cup fresh parsley, finely chopped
– 1/3 cup fresh cilantro, finely chopped
– ½ tsp. garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F. Line a baking sheet with foil and set aside.
2. Bring a medium pot of water to a boil over high heat. Add the broccoli and cook until tender but not mushy, about 5 minutes. Drain the broccoli and chop into smaller pieces.
3. Meanwhile, combine the lentils, olive oil, salt, and pepper in a bowl. Mix well to coat the lentils evenly. Set aside.
4. In a food processor, combine the red peppers, parsley, cilantro, garlic powder, and salt and pepper. Process until the mixture is finely chopped.
5. Spread out half of the broccoli mixture onto each pita pocket. Top with a scoop of the lentil mixture and sprinkle with the remaining broccoli mixture.
6. Sprinkle with the spiced red pepper mixture and drizzle with olive oil. Gently fold the top edge of the pita under to create a sealed package. Place the pitas on the prepared baking sheet.
7. Bake at 400°F for 15-20 minutes, or until golden brown and crisp. Allow to cool slightly before serving.
Serving Size: 1 pita per person
Difficulty Level: Easy
Nutrition Facts:
– Calories: 300 calories
– Total Fat: 10 g
– Saturated Fat: 2 g
– Cholesterol: 0 mg
– Dietary Fiber: 10 g
– Protein: 8 g
– Vitamin A: 10% Daily Value
– Vitamin C: 25% Daily Value
– Iron: 1% Daily Value
– Calcium: 2% Daily Value
Total Time Needed: Approximately 20 minutes from start to finish
Note: Enjoy with a simple side salad and a glass of refreshing water.
Steps
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1
Done
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Preheat oven to 400°F. Line a baking sheet with foil and set aside. |
|
2
Done
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Bring a medium pot of water to a boil over high heat. Add the broccoli and cook until tender but not mushy, about 5 minutes. Drain the broccoli and chop into smaller pieces. |
|
3
Done
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Meanwhile, combine the lentils, olive oil, salt, and pepper in a bowl. Mix well to coat the lentils evenly. Set aside. |
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4
Done
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In a food processor, combine the red peppers, parsley, cilantro, garlic powder, and salt and pepper. Process until the mixture is finely chopped. |
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5
Done
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Spread out half of the broccoli mixture onto each pita pocket. Top with a scoop of the lentil mixture and sprinkle with the remaining broccoli mixture. |
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6
Done
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Sprinkle with the spiced red pepper mixture and drizzle with olive oil. Gently fold the top edge of the pita under to create a sealed package. Place the pitas on the prepared baking sheet. |
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7
Done
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Bake at 400°F for 15-20 minutes, or until golden brown and crisp. Allow to cool slightly before serving. |
