Asian Stuffed Peppers

Cooking Light
2 servings (serving size: 2 pepper halves)


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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


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.

Created date

October 2002

Nutritional Information

Calories 327
Caloriesfromfat 28 %
Fat 10.2 g
Satfat 1.5 g
Monofat 3 g
Polyfat 5 g
Protein 14.5 g
Carbohydrate 46.4 g
Fiber 5.5 g
Cholesterol 0.0 mg
Iron 8.3 mg
Sodium 525 mg
Calcium 140 mg