Asian-Inspired Stuffed Peppers
Delicious and heart-healthy Asian-inspired stuffed peppers filled with plant-based proteins and healthy fats to support a diet aimed at lowering high cholesterol.
Ingredients
- 4 bell peppers, halved and seeds removed
- 1 cup cooked quinoa
- 1 can black beans, drained and rinsed
- 1 cup diced tofu
- 1 cup diced mushrooms
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon Sriracha sauce
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
Preheat the oven to 375°F (190°C).
In a large bowl, mix together the quinoa, black beans, tofu, mushrooms, garlic, ginger, soy sauce, sesame oil, rice vinegar, Sriracha sauce, green onions, and cilantro. Season with salt and pepper.
Stuff each bell pepper half with the quinoa mixture and place them on a baking dish.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes until the peppers are tender.
Serve the stuffed peppers hot, garnished with extra green onions and cilantro if desired.
Estimated Nutrition
Per serving
| Calories | 250 |
| Protein (g) | 10 |
| Carbs (g) | 30 |
| Fiber (g) | 8 |
| Sugar (g) | 6 |
| Saturated fat (g) | 1 |
| Sodium (mg) | 150 |
| Cholesterol | 0 |