Asian Stuffed Peppers
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“Cooking Light, MAY 2001”
Asian Stuffed Peppers
0 recipe photos
READY IN:30mins |
SERVES:2 |
UNITS:US |
|
Ingredients Nutrition
- 2 1⁄2 ounces uncooked curly chinese noodles or 2 1⁄2 ounces angel hair pasta, broken into thirds
- 2 large red bell peppers
- 1 cup cubed firm tofu (about 6 ounces)
- 2 tablespoons hoisin sauce
- 1 tablespoon low sodium soy sauce
- 2 teaspoons dark sesame oil
- 2 garlic cloves, minced
- 1⁄2 cup diagonally sliced snow peas
- julienne-cut carrot
- 2 tablespoons chopped fresh cilantro
Directions
- Cook noodles according to package directions, omitting salt and fat; drain.
- Cut each bell pepper in half lengthwise, and discard seeds and membranes. Arrange pepper halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap.
- Microwave at high 5 minutes or until crisp-tender; drain. Return peppers to pie plate.
- Combine tofu, hoisin sauce, and soy sauce in a small bowl; set aside. Heat oil in a nonstick skillet over medium-high heat.
- Add garlic; sauté 15 seconds. Add peas and carrot; sauté 3 minutes or until vegetables are tender. Add tofu mixture; sauté for 1 minute or until thoroughly heated.
- Stir in noodles. Divide noodle mixture evenly among pepper halves; sprinkle each pepper half with 1 1/2 teaspoons cilantro.
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Asian Stuffed Peppers