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Smoky Japanese Stuffed Peppers with Tofu

Smoky Japanese Stuffed Peppers with Tofu A CIF Food Is Medicine breakfast inspired by Japanese flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly. 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.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 400°F  C
Servings: 6
Estimated Cost: 13
Calories: 380
Best Season: All Seasons
Dietary: Dairy-Free, Vegetarian
Description
A CIF Food Is Medicine breakfast inspired by Japanese flavors with emphasis on Stroke Risk Reduction Education, Lower Sodium, High Fiber, Heart Healthy, Budget-Friendly.
Ingredients:
  • 1 pound tofu
  • 1 cup brown rice
  • 1 cup cabbage
  • 1 cup carrots
  • 1 cup broccoli
  • low-sodium tamari
  • sesame
  • scallions
  • 1/4 cup pumpkin seeds
  • black pepper to taste
Instructions
  1. 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: smoky japanese stuffed peppers with tofu, japanese, breakfast, stroke risk reduction education, lower sodium, high fiber, heart healthy, budget-friendly, 1 cup cabbage, 1 cup carrots
Read it online: https://www.mcmh.us/recipe-maker/smoky-japanese-stuffed-peppers-with-tofu/