Sunday Recipe Makeover: Stir Fry Peppers

Most people stuff peppers with rice and cheese. That only adds fat and calories. With this stir fry peppers recipe you get all the yummy flavors of stuffed peppers without all the fat and extra calories. Serve these with fresh fruit or a side salad for a refreshing meal.

Ingredients

Sauce

¼ 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

Stuffing for the 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

¼ cup chopped fresh cilantro

Directions

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.