Korean Style Stuffed Peppers

Korean Style Stuffed Peppers are a delightful vegetarian twist on a classic dish, filled with a savory blend of rice, tofu, and Korean spices, offering a perfect balance of flavors. These peppers are then grilled to perfection, making them an ideal dish for a BBQ or a cozy dinner.

Ingredients

• Bell Peppers - 2 large (any color)
• Cooked Jasmine Rice - 1 cup
• Firm Tofu - 150 grams, crumbled
• Green Onion - 2 stalks, finely chopped
• Carrot - 1 small, grated
• Garlic - 2 cloves, minced
• Soy Sauce - 2 tablespoons
• Gochujang (Korean chili paste) - 1 tablespoon
• Sesame Oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black Pepper - 1/4 teaspoon
• Sesame Seeds - 1 tablespoon (for garnish)

Steps

1. Preheat your grill or oven to 200°C (400°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes, setting the tops aside.
3. In a mixing bowl, combine cooked jasmine rice, crumbled tofu, chopped green onion, grated carrot, minced garlic, soy sauce, gochujang, sesame oil, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
4. Stuff each bell pepper with the rice and tofu mixture, pressing down gently to pack it in.
5. Place the stuffed peppers upright on the grill or in a baking dish and cover with the reserved tops.
6. Grill or bake for 20-25 minutes, until the peppers are tender and slightly charred.
7. Remove from heat, sprinkle with sesame seeds, and serve warm.

Nutrition

• Calories: 350
• Protein: 14 g
• Carbs: 50 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from the bell peppers and vegetables.
• High in fiber, promoting digestive health.

Tags