Vegan Stuffed Peppers

Vegan Stuffed Peppers are a delightful fusion of traditional Chinese BBQ flavors packed into vibrant bell peppers. This dish is not only visually stunning but also hearty and satisfying, perfect for a wholesome meal.

Ingredients

• Bell peppers - 2 large (red or yellow)
• Cooked quinoa - 1 cup
• Firm tofu - 150 grams, crumbled
• Green onion - 2 stalks, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Hoisin sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Carrots - 1 medium, grated
• Corn - 1/2 cup (fresh or frozen)
• Cilantro - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. Preheat your oven to 180°C (350°F).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with sesame oil and place them upright in a baking dish.
3. In a large mixing bowl, combine the cooked quinoa, crumbled tofu, green onion, garlic, ginger, soy sauce, hoisin sauce, sesame oil, grated carrots, corn, and cilantro. Mix well until all ingredients are evenly distributed.
4. Season the mixture with salt and black pepper to taste.
5. Stuff each bell pepper generously with the filling mixture, pressing down gently to pack it in.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
7. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and slightly charred.
8. Remove from the oven, sprinkle with sesame seeds, and serve warm.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from tofu and quinoa.
• High in fiber, promoting digestive health and satiety.

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