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Turmeric Vietnamese Stuffed Peppers with Shrimp

Turmeric Vietnamese Stuffed Peppers with Shrimp A CIF Food Is Medicine lunch inspired by Vietnamese flavors with emphasis on Anti-Inflammatory, Heart Healthy, High Fiber, Diabetes-Friendly, Cancer Prevention Education. 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 12 mins
Total Time 12 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Estimated Cost: 14
Calories: 420
Best Season: All Seasons
Dietary: Dairy-Free, Pescatarian
Description
A CIF Food Is Medicine lunch inspired by Vietnamese flavors with emphasis on Anti-Inflammatory, Heart Healthy, High Fiber, Diabetes-Friendly, Cancer Prevention Education.
Ingredients:
  • 1 pound shrimp
  • 1 cup brown rice noodles
  • 1 cup cucumber
  • 2 cups herbs and greens
  • 1 cup carrots
  • ginger
  • garlic
  • rice vinegar
  • 1 tablespoon no-salt-added tomato paste
  • black pepper to taste
Instructions
  1. 1
    Prepare and rinse produce as needed,
    Combine ingredients in a bowl or blender,
    Season with herbs, citrus, vinegar, and spices,
    Serve chilled or at room temperature.
Keywords: turmeric vietnamese stuffed peppers with shrimp, vietnamese, lunch, anti-inflammatory, heart healthy, high fiber, diabetes-friendly, cancer prevention education, 1 cup cucumber, 2 cups herbs and greens
Read it online: https://www.mcmh.us/recipe-maker/turmeric-vietnamese-stuffed-peppers-with-shrimp/