Asian Stuffed Peppers Recipe

Name: Asian Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 ounces uncooked curly Chinese-style noodles or 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; 1/2 cup (1 1/2-inch) julienne-cut carrot; 2 tablespoons chopped fresh cilantro

Servings: persons

2 1/2 ounces uncooked curly Chinese-style noodles or 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
1/2 cup (1 1/2-inch) julienne-cut carrot
2 tablespoons chopped fresh cilantro

1
Cook noodles according to package directions, omitting salt and fat; drain.
2
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.
3
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; saute 15 seconds. Add peas and carrot; saute 3 minutes or until vegetables are tender. Add tofu mixture; saute 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.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/2 ounces uncooked curly Chinese-style noodles or angel hair pasta, broken into thirds, 2 large red bell peppers, 1 cup cubed firm tofu (about 6 ounces), 2 tablespoons hoisin sauce, and more.

Yes, Asian Stuffed Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Stuffed Peppers

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