STIR FRY STUFFED PEPPERS

Stir Fry Stuffed Peppers image

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.

Provided by By Betty Crocker Kitchens

Time 1h15m

Yield 4

Number Of Ingredients 14

Ingredients

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
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
1/4 cup chopped fresh cilantro

Steps:

Heat oven to 400°F. Line baking pan with sides with cooking parchment paper.
In small bowl, beat Sauce ingredients with whisk; set aside. Place peppers on baking pan.
Break soba noodles into fourths. Cook as directed on package; rinse and drain. Transfer to large bowl; set aside.
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.
Bake 25 to 30 minutes or until peppers are crisp-tender. Sprinkle cilantro evenly over peppers; serve immediately.

Nutrition Facts : Calories 220, Carbohydrate 43 g, Cholesterol 0 mg, Fat 1/2, Fiber 8 g, Protein 7 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 18 g, TransFat 0 g