Asian Stuffed Peppers

Yield: 2 servings (serving size: 2 pepper halves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 327
  • Calories from fat: 28%
  • Fat: 10.2g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 5g
  • Protein: 14.5g
  • Carbohydrate: 46.4g
  • Fiber: 5.5g
  • Cholesterol: 0.0mg
  • Iron: 8.3mg
  • Sodium: 525mg
  • Calcium: 140mg


  • 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; 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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