Ginger Korean Stuffed Peppers with Tofu A CIF Food Is Medicine snack inspired by Korean flavors with emphasis on Diabetes-Friendly, Plant-Forward, High Protein, High Fiber, Meal Prep. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.

CIF Approved

Ginger Korean Stuffed Peppers with Tofu

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Author: Colin Vareene Cooking Method: Roasted Cuisine: Korean Courses: Snack Recipe Keys: D Diabetes-Friendly H High Fiber High Protein M Meal Prep P Plant Forward

Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Difficulty: Beginner Cooking Temp: 400°F  C Servings: 2 Estimated Cost: $ 12 Calories: 290 Best Season: All Seasons Dietary:

G Gluten Free P Plant-Forward

Description

A CIF Food Is Medicine snack inspired by Korean flavors with emphasis on Diabetes-Friendly, Plant-Forward, High Protein, High Fiber, Meal Prep.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 1 pound tofu
• 1 cup quinoa
• 1 cup carrots
• 1 cup cabbage
• 1 cup cucumber
• gochugaru
• garlic
• ginger
• ¹⁄₄ cup pumpkin seeds
• black pepper to taste

Instructions

1. Preheat oven to 400°F and line a sheet pan if desired,
   Combine ingredients with olive oil, herbs, spices, and citrus,
   Roast or bake until vegetables are tender and protein is cooked through,
   Serve warm with fresh herbs or lemon.

Keywords: ginger korean stuffed peppers with tofu, korean, snack, diabetes-friendly, plant-forward, high protein, high fiber, meal prep, 1 cup carrots, 1 cup cabbage

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