Bell Peppers with Peanuts and Water Chestnuts Recipe

3 tablespoons reduced-sodium soy sauce
1 tablespoon hoisin sauce
3 tablespoons peanut oil
1 medium yellow bell pepper, cut into ¼-inch slices
1 medium green bell pepper, cut into ¼-inch slices
1 medium red bell pepper, cut into ¼-inch slices
1 (8-ounce) can sliced water chestnuts, drained
½ cup unsalted peanuts
2 garlic cloves, minced
2 to 3 cups 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.

Nutritional facts per serving: 240 calories, 13g fat, 7g protein, 27g carbohydrates, 4g fiber, 300mg sodium.