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Roasted Chinese Stuffed Peppers with Edamame

Roasted Chinese Stuffed Peppers with Edamame A CIF Food Is Medicine soup inspired by Chinese flavors with emphasis on Diabetes-Friendly, Plant-Forward, High Protein, High Fiber, Meal Prep. 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 25 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 400°F  C
Servings: 4
Estimated Cost: 14
Calories: 340
Best Season: All Seasons
Dietary: Dairy-Free, High Fiber
Description
A CIF Food Is Medicine soup inspired by Chinese flavors with emphasis on Diabetes-Friendly, Plant-Forward, High Protein, High Fiber, Meal Prep.
Ingredients:
  • 1 cup edamame
  • 1 cup brown rice
  • 1 cup broccoli
  • 1 cup bok choy
  • 1 cup mushrooms
  • low-sodium soy sauce
  • rice vinegar
  • sesame
  • 1 tablespoon extra-virgin olive oil
  • 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: roasted chinese stuffed peppers with edamame, chinese, soup, diabetes-friendly, plant-forward, high protein, high fiber, meal prep, 1 cup broccoli, 1 cup bok choy
Read it online: https://www.mcmh.us/recipe-maker/roasted-chinese-stuffed-peppers-with-edamame/