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Stir Fry Stuffed Peppers
Stir Fry Stuffed Peppers
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Prep Time:
45 minutes
Total Time:
1 hour 15 minutes
Try swapping rice for tasty soba noodles in these Asian-inspired stuffed peppers. Perfect as a meatless main or delicious side for fish, pork, or chicken.
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
Instructions:
  • Preheat oven to 400°F and line a baking pan with parchment paper.
  • Whisk the Sauce ingredients in a small bowl and set aside. Place the peppers on a baking pan.
  • Break the soba noodles into smaller pieces. Cook them according to the package instructions, then rinse and drain. Transfer the cooked noodles to a large bowl and set aside.
  • Preheat a large skillet over high heat. Drizzle sesame oil into the skillet, then swiftly add the onion. Sauté for 30 seconds, then introduce the carrot. Stir for another 30 seconds before adding bok choy. After 30 more seconds, toss in the sugar snap peas. Pour in the sauce and cook for 1 minute before combining with noodles in a bowl. Mix well to coat noodles. Fill each pepper half with the noodle mixture. Cover the pan with foil, sprayed side down, to steam the peppers.
  • Bake for 25 to 30 minutes until peppers are tender-crisp. Sprinkle cilantro over peppers and serve hot.

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