Submitted by: Courtney, adapted from Cooking Light
This one is a little twist on normal stuffed peppers–it is a nice change, I think. And, it is quick because you don’t bake them and wait for the peppers to cook.
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 (I use water and a little soy sauce)
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 (or other saute liquid) 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.