Vegetarian Stuffed Peppers

These Vegetarian Stuffed Peppers are a delightful fusion of traditional Chinese flavors and seafood-inspired ingredients, offering a nutritious and colorful dish. Each pepper is filled with a savory mixture of mushrooms, tofu, and aromatic spices, making it a satisfying meal for vegetarian seafood lovers.

Ingredients

• Bell Peppers - 2 large
• Firm Tofu - 150 grams, crumbled
• Shiitake Mushrooms - 100 grams, finely chopped
• Carrot - 1 medium, grated
• Green Onions - 2, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy Sauce - 2 tablespoons
• Sesame Oil - 1 tablespoon
• Cornstarch - 1 tablespoon
• Black Pepper - 1/2 teaspoon
• Salt - to taste
• Cilantro - a handful, chopped (for garnish)

Steps

1. Preheat the oven to 180°C (350°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a pan over medium heat, add sesame oil and sauté the garlic and ginger until fragrant.
4. Add the chopped shiitake mushrooms and grated carrot. Cook for about 5 minutes until softened.
5. Stir in the crumbled tofu, soy sauce, black pepper, and salt. Cook for another 5 minutes, mixing well.
6. Add the cornstarch to the mixture, stirring until combined. Remove from heat and fold in the chopped green onions.
7. Stuff each bell pepper with the tofu and mushroom mixture, pressing down gently to pack it in.
8. Place the stuffed peppers upright in a baking dish. Add a little water to the bottom of the dish to help steam the peppers.
9. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
10. Remove the foil and bake for an additional 10 minutes, until the peppers are tender.
11. Garnish with chopped cilantro before serving.

Nutrition

• Calories: 290
• Protein: 15 g
• Carbs: 32 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.25 L

Health Benefits

• Rich in plant-based protein from tofu, supporting muscle health.
• High in fiber from vegetables, promoting digestive health.

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