Hi Jane Red Peppers and Gary & Holland pepper question

[Guest guest]

Oooooooh a kale recipe. I never ate it before SDusie posted it in a soup

recipe. I love it now. The Holland red peppers are short and wide but look

just like the regular red peppers according to the produce man at Whole Foods.

I don't see any difference in taste. The Holland peppers sit better on a cookie

sheet if you are going to stuff them. Gary might know the answer to the peppers

though.

 

Jane <twoslim wrote: A while ago I attended a vegetarian cooking

class and I loved this recipe.

 

RED HOLLAND PEPPERS FILLED WITH PASTA AND

VEGGIES

 

 

1 pkg chinese style noodles, cooked

4 red (Holland) peppers, cut in half (not sure what Holland

peppers are, I used the red peppers I found

in the grocery store)

1 pkg.Lemon Pepper flavored tofu, cut into sm. cubes

1 sm bunch kale, chiffonade cut (rolled tight and sliced thin)

1 sm. head broccoli, cut into sm floweretes

4 carrots

2 cloves garlic, minced

1/4 cup Hoisin sauce

3 Tsp sesame oil, divided

1 Tbl soy sauce

1 Tbl ginger tamari sauce

cooking spray

 

 

Combine the hoisin sauce, tamari, soy sauce and 2 tsp of the sesame oil. Toss

with the pasta and set aside.

 

Spray the peppers with cooking spray and place on a cookie sheet, cover with

foil. Spray the carrots and place next to peppers (not covered) and roast with

peppers. Roast approx.25 mins at 300 or until crisp tender.

 

Remove from oven and let cool. The skins of the peppers will peel off when

cooled. The carrots may need a few extra mins to cook. Cut the carrots into

small cubes.

 

Place 1 tsp of the sesame oil in a saute pan and heat over med heat. Add the

broccoli, kale, and garlic and saute for about 8 mins. Add the carrots and tofu

and cook until heated through.

 

Add the veggies to the pasta and place in the red peppers. Heat in a 300 oven

just until heated through.