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Stir Fry Stuffed Peppers

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Stir Fry Stuffed Peppers
  • Prep Time 45 min
  • Total Time 1 hr 15 min
  • Servings 4
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Why stuff peppers with rice when you can use delicious soba noodles instead? This tasty, Asian-inspired dish can either be a meatless main dish or a tasty side dish for fish, pork or chicken.

Ingredients

Sauce

1/4
cup low-sodium soy sauce
2
tablespoons honey
1
tablespoon rice wine vinegar
2
teaspoons minced garlic
2
teaspoons minced ginger
1
teaspoon Sriracha sauce

Peppers

4
red bell peppers, halved vertically, seeds and membranes removed
4
oz uncooked soba (buckwheat) noodles
1
teaspoon toasted sesame oil
1
cup thinly sliced onion
1
cup julienned carrot
1
cup thinly sliced baby bok choy
1
cup sugar snap peas, thinly sliced diagonally

Garnish

1/4
cup chopped fresh cilantro

Directions

  • 1 Heat oven to 400°F. Line baking pan with sides with cooking parchment paper.
  • 2 In small bowl, beat Sauce ingredients with whisk; set aside. Place peppers on baking pan.
  • 3 Break soba noodles into fourths. Cook as directed on package; rinse and drain. Transfer to large bowl; set aside.
  • 4 Heat 12-inch skillet over high heat. Add sesame oil, and immediately add onion. Stir 30 seconds; add carrot. Stir 30 seconds; add bok choy. Stir 30 seconds; add sugar snap peas. Stir 30 seconds; add sauce. Cook 1 minute, then transfer to bowl with noodles. Toss to coat. Divide noodle mixture among pepper halves. Spray sheet of foil with cooking spray; cover pan with foil, sprayed side against peppers.
  • 5 Bake 25 to 30 minutes or until peppers are crisp-tender. Sprinkle cilantro evenly over peppers; serve immediately.
Tips  

Don't want to turn on the oven? Cut the peppers into strips, and add them to the wok, too! Toss with the noodles, add garnishes and you're done.

When stir-frying, make sure to have all of your ingredients cut and ready to cook before heating the pan to ensure perfect results.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
15
)
Daily Value
Total Fat
2g
3%
(
Saturated Fat
0g
0%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
640mg
27%
Potassium
560mg
16%
Total Carbohydrate
43g
14%
(
Dietary Fiber
8g
31%
,
Sugars
18g
)
Protein
7g
Daily Value*:
Vitamin A
200%
200%
Vitamin C
150%
150%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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