Ingredients: 4 bell peppers (tops cut off, seeds removed) 1 cup cooked rice 1/2 cup diced tofu (firm) 1/2 cup kimchi (chopped) 1 tablespoon sesame oil 1 tablespoon soy sauce
1 teaspoon gochujang (Korean chili paste) 1/2 cup spinach (lightly sautéed) 1 egg (optional for topping) Sesame seeds (for garnish)
Instructions: Preheat the oven to 375°F (190°C). Mix the stuffing: In a bowl, combine rice, diced tofu, kimchi, sesame oil, soy sauce, and gochujang.
Stuff the peppers: Fill each bell pepper with the rice mixture.
Bake: Place stuffed peppers in a baking dish, cover with foil, and bake for 25-30 minutes.
Top with egg (optional): Fry an egg and place it on top of each stuffed pepper.
Garnish: Sprinkle with sesame seeds and serve hot.
LIKE SHARE SAVE
FOR MORE STORIES