Stuffed Peppers

These Healthy Chinese Stuffed Peppers are filled with a savory blend of tofu, vegetables, and aromatic spices, offering a delightful balance of flavors. Perfect as an appetizer, they are both nutritious and satisfying, making them an excellent addition to any meal.

Ingredients

• Bell Peppers - 2 medium
• Firm Tofu - 150 grams, crumbled
• Carrot - 1 medium, finely chopped
• Green Onion - 2 stalks, finely sliced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy Sauce - 1 tablespoon
• Sesame Oil - 1 teaspoon
• Cilantro - 2 tablespoons, chopped
• Salt - 1/4 teaspoon
• Black Pepper - 1/4 teaspoon
• Cooked Quinoa - 100 grams

Steps

1. Preheat your oven to 180°C (350°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a bowl, combine the crumbled tofu, chopped carrot, green onion, minced garlic, grated ginger, soy sauce, sesame oil, cilantro, cooked quinoa, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
4. Stuff each bell pepper with the tofu mixture, pressing down gently to pack it in.
5. Place the stuffed peppers upright in a baking dish and add a splash of water to the bottom of the dish to create steam.
6. Cover the dish with aluminum foil and bake for 20 minutes.
7. After 20 minutes, remove the foil and bake for an additional 5-10 minutes until the peppers are tender and lightly browned.
8. Remove from the oven and let cool slightly before serving.

Nutrition

• Calories: 220
• Protein: 12 g
• Carbs: 26 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and C from the bell peppers, promoting immune health.
• High in protein and fiber from tofu and quinoa, aiding in digestion and satiety.

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