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.
Stir Fry Stuffed Peppers
- Prep Time 45 min
- Total 1 hr 15 min
- Servings 4
- Ingredients 14
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
Instructions
-
Step1Heat oven to 400°F. Line baking pan with sides with cooking parchment paper.
-
Step2In small bowl, beat Sauce ingredients with whisk; set aside. Place peppers on baking pan.
-
Step3Break soba noodles into fourths. Cook as directed on package; rinse and drain. Transfer to large bowl; set aside.
-
Step4Heat 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.
-
Step5Bake 25 to 30 minutes or until peppers are crisp-tender. Sprinkle cilantro evenly over peppers; serve immediately.
Nutrition
220
Calories
2g
Total Fat
7g
Protein
43g
Total Carbohydrate
18g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 220
- Calories from Fat
- 15
- 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
3Tips from the Betty Crocker Kitchens
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