Shrimp and Pea Pod Stuffed Peppers
This shrimp and pea pod main dish receives an Asian-style twist from ingredients like hoisin sauce, toasted sesame seeds, and bok choy.
Ingredients
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4 small or 2 large sweet peppers
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1 3-oz. pkg. shrimp- or mushroom-flavored ramen noodles
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8 oz. frozen peeled and deveined cooked shrimp or tub-style firm tofu (bean curd), drained and cubed
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1/3 cup bottled hoisin or stir-fry sauce
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1-1/2 cups chopped bok choy
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3/4 cup pea pods, strings and tips removed and halved or 1/2 of a 6-oz. pkg. frozen pea pods, thawed and halved
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4 green onions, thinly sliced
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1/4 tsp. crushed red pepper (optional)
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2 tsp. toasted sesame seeds
Directions
1.
Cut tops off small peppers or halve large peppers lengthwise. Remove membranes and seeds. In a 4-quart Dutch oven immerse peppers in boiling water for 3 minutes. Remove; drain peppers, cut sides down, on paper towels.
2.
For filling, break noodles. In a saucepan cook noodles and seasoning according to package directions. Add shrimp, and cook 30 seconds more. Drain noodle mixture, discard liquid. Return noodle mixture to pot. Add tofu, if using, hoisin sauce, bok choy, pea pods, green onions, and crushed red pepper; heat through.
3.
Arrange peppers, cut sides up, on a serving platter. Spoon filling into peppers. Spoon any remaining filling around peppers. Sprinkle with toasted sesame seeds. Serve warm, or refrigerate and serve cold. Makes 4 servings.
Nutrition information
Calories 256, Total Fat 6 g, Saturated Fat 2 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 1 g, Cholesterol 111 mg, Sodium 1050 mg, Carbohydrate 33 g, Total Sugar 8 g, Fiber 4 g, Protein 19 g. Daily Values: Vitamin C 655%, Calcium 10%, Iron 19%.
Percent Daily Values are based on a 2,000 calorie diet
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