Bell Peppers with Peanuts and Water Chestnuts

  • Yield: 4 to 6 servings


3tablespoons reduced-sodium soy sauce
1tablespoon hoisin sauce
3tablespoons peanut oil
1medium yellow bell pepper, cut into 1/4-inch slices
1medium green bell pepper, cut into 1/4-inch slices
1medium red bell pepper, cut into 1/4-inch slices
1 (8-ounce) can sliced water chestnuts, drained
1/2cup unsalted peanuts
2 garlic cloves, minced
2 to 3cups cooked white rice, optional


  1. Combine soy sauce and hoisin sauce in a small bowl. Heat peanut oil in a large skillet over high heat. Add peppers and cook until just tender, about 4 minutes, stirring constantly.
  2. Add water chestnuts, peanuts and garlic. Cook 1 minute, stirring constantly. Serve immediately, over rice if desired. Serves 4 to 6.

— Recipe by Tammi Kaiser, Glenview, Ill.

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