Asian Stuffed Peppers

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.
• 3 microwave at high 5 minutes or until crisp-tender; drain. return peppers to pie plate.
• 4 combine tofu, hoisin sauce, and soy sauce in a small bowl; set aside. heat oil in a nonstick skillet over medium-high heat.
• 5 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.
• 6 stir in noodles. divide noodle mixture evenly among pepper halves; sprinkle each pepper half with 1 1/2 teaspoons cilantro.