This is an older Cooking Light recipe. I plan to try it soon. The picture looks delicious, it shows yellow peppers tho the recipe calls for red. I'll use whatever looks the freshest in the store!

Asian Stuffed Peppers

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 soy sauce
1 Tablespoon low-sodium soy sauce
2 teaspoons dark sesame oil
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 in a nonstick skillet over medium-high heat. Add garlic; saute 15 seconds.

Add peas and carrot; saute 3 minutes or until vegetables are tender.

Add tofu mixture; saute for 1 minutes or until thoroughly heated.

Stir in noodles. Divide noodle mixture evenly among pepper halves; sprinkle each pepper half with 1 1/2 teaspoons cilantro.

Servings: 2