• 3 GREENHOUSE long sweet peppers, assorted colors
• ½ cup GREENHOUSE mini cucumbers
• ½ cup GREENHOUSE cherry tomatoes
• 1 cup lentils
• ¼ cup feta cheese
• parsley
• ¼ cup olive oil
• 1 tsp lemon juice
• salt & pepper to taste
1. Wash all vegetables before preparing.
2. Slice long sweet peppers in half lengthwise and clean out the seeds. Rinse peppers.
3. Dice mini cucumbers and cherry tomatoes and combine in a bowl.
4. Wash and add lentils to mini cucumbers and tomatoes.
5. Add feta to mixture.
6. Drizzle olive oil and lemon juice on top of mixture and stir.
7. Add salt and pepper to taste.
8. Scoop and fill the peppers with the vegetable mixture.
9. Chop parsley and garnish.
10. Serve and enjoy!
Makes: 3 Servings
Chef’s Tip To make this into a vegan dish, substitute the feta for another veggie!
*Recipe courtesy of Nature Fresh Farms (https://www.naturefresh.ca/)
