Lunch

Lentil-feta stuffed pepper halves

Two raw, crunchy bell pepper halves filled with lentils, cucumber, yogurt, feta and parsley, plus crackers.

8 min Serves 2 Estimated 8-min prep · no cooking

No cooking requiredLunch boxes & platesquick lunchno-cook lunchcold luncheasy work lunchUnder 15 minVegetarianHigh fiber Freezer-Friendly

Full recipe: 1 complete lunch, including all listed sides
Serving size: 1 complete lunch (2 stuffed pepper halves + crackers)
Servings per batch: 1

Servings to prepare changes how much you cook; it never changes the size of one serving. My portion (in My Week) changes your planned nutrition.

Contains: Milk, Wheat

Ingredients

Prepare 2

Preparing: 2 servings

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Preparation guidance only. When a supported swap is chosen, Nutrition per serving below shows the adjusted values; filters, sugar screening, exports, Shopping and My Week stay based on the written recipe. A different sweetener does not establish diabetes suitability; total carbs, portion and verified sugars still matter.

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Product conversion chart FDA sweetener guidance

Instructions

Nutrition per serving

Estimated nutrition per serving — 1 complete lunch (2 stuffed pepper halves + crackers)

Calories	370
Total fat	8 g
Saturated fat	2.8 gKeep low
Sodium	430 mg
Total carbohydrate	57 g
Fiber	13 gHigh
Total sugars	9 g
Added sugars	Not available
Protein	20 g

Estimates based on the listed ingredients; actual values vary by brand. Nutrition is per one stated serving and does not change when you make more or fewer batches or servings.

Nutrition incomplete

Why this result?

Added sugar not verified; source and serving review required
Added sugar not verified
Total sugars not verified
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This portion only — the rest of the meal and day are not checked.

Diabetes Meal Planning

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High fiber: 8 g dietary fiber or more per stated serving.

Heart-healthy tips

Serve the pepper raw and crunchy.
No cooking, heating or toasting needed — just assemble.
Keep refrigerated (40°F / 4°C or below) until ready to eat. For transport, use an insulated lunch bag with at least two cold sources. Don't leave it out more than 2 hours (1 hour above 90°F / 32°C).

Storage & Meal Prep Tips

Applies to: Cooked soup or stew, after cooking. Times assume safe preparation, prompt cooling when needed, a refrigerator at 40°F / 4°C or below, and a freezer at 0°F / -18°C or below.

Refrigerator: After cooking: refrigerate and use within 3–4 days. Cool promptly in small, shallow containers and refrigerate within 2 hours (1 hour above 90°F / 32°C).

Freezer: Freezer-Friendly. Best quality within 2–3 months.

To thaw: Thaw in the refrigerator — never on the counter.

To reheat or serve: Bring soups, sauces and gravies to a rolling boil, stirring so they heat evenly.

After thawing: After thawing in the refrigerator: use within 3–4 days.

Meal prep tip: Freeze in single-meal portions with a little headspace — liquids expand as they freeze. Label packages with the recipe name, portion, and date frozen.

Storage guidance sources

Category guidance matched to this recipe's preparation state; sources checked 2026-10-24. This is not a laboratory shelf-life test of the exact recipe.

Complete the meal

Sides chosen to complement this dish — nothing it already has.

Cinnamon apple slices

Fruit side

Farro vegetable salad

Grain & bean side

Baked zucchini crisps

Crunchy side