Include in Print View:

Herbed Korean Stuffed Peppers with Edamame

Herbed Korean Stuffed Peppers with Edamame A CIF Food Is Medicine lunch inspired by Korean 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 10 mins
Cook Time 30 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 400°F  C
Servings: 4
Estimated Cost: 8
Calories: 390
Best Season: All Seasons
Dietary: Dairy-Free, Vegetarian
Description
A CIF Food Is Medicine lunch inspired by Korean flavors with emphasis on Cancer Prevention Education, Cruciferous Vegetables, Legume-Rich, Lower Sodium, Food Is Medicine.
Ingredients:
  • 1 cup edamame
  • 1 cup brown rice
  • 1 cup cucumber
  • 1 cup mushrooms
  • 1 cup carrots
  • sesame oil
  • low-sodium tamari
  • scallions
  • 1 tablespoon chia seeds
  • 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: herbed korean stuffed peppers with edamame, korean, lunch, cancer prevention education, cruciferous vegetables, legume-rich, lower sodium, food is medicine, 1 cup cucumber, 1 cup mushrooms
Read it online: https://www.mcmh.us/recipe-maker/herbed-korean-stuffed-peppers-with-edamame/