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Ingredients
- 2 sm Green bell peppers
- 2 tsp Vegetable oil
- 1/8 tsp Mustard seeds
- 2 c. Shredded cabbage
- 1/4 c. Carrots, grated
- 1/8 tsp Turmeric
- 1/2 tsp Salt
- 1/2 tsp Coriander
- 1/8 tsp Cayenne pepper, optional
Directions
- Wash and dry the bell peppers. Cut the bell peppers lengthwise (from the stem side) in half. Remove the seeds and cut out the pulp part near the stem, leaving the pepper in a c.-like form. Set aside. Heat 1/2 teaspoon oil in a large, nonstick fry pan over medium heat. Add in mustard seeds, covering with a lid to avoid splattering. Fry for a few seconds till the mustard seeds stop popping. Add in the shredded cabbage and carrots. Stir. Add in turmeric, salt, coriander and cayenne pepper and stir. Cover with a lid, heat through, reduce heat and simmer for 5-7 min. The vegetables should be slightly tender. If there is any excess liquid accumulated at the bottom of the pan, increase heat to evaporate it. Remove from the heat and cold to room temperature. Divide cabbage mix into eight equal parts. Stuff the bell pepper halves with the mix. Clean the fry pan and heat the remaining 1-1/2 teaspoon oil over medium heat. Place the stuffed bell peppers in the warm oil with the stuffed side f! ! ! acing up. Reduce heat, cover with a lid and simmer for 10-12 min till the bell peppers become tender. The bottom of the bell peppers will be slightly black. Transfer the bell peppers to a serving tray.
- NOTES :Prep: 15 minutes, Cook: 20 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 4 servings | |
| Calories 37 | |
| Calories from Fat 21 | 57% |
| Total Fat 2.43g | 3% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 301mg | 13% |
| Potassium 127mg | 4% |
| Total Carbs 3.86g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.93g | 1% |
| Protein 0.74g | 1% |
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