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Vegetable - Stuffed Peppers #2

Source of Recipe

from dwfoods com


List of Ingredients

2 small sweet green bell peppers
1/2 teaspoon + 1 1/2 teaspoons vegetable oil, divided
1/8 teaspoon mustard seeds
2 cups shredded cabbage
1/4 cup grated carrots
1/8 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspooon coriander
1/8 teaspoon cayenne pepper, optional


Recipe

Wash and dry the peppers. Cut the peppers in half from top to botton. Remove the stem area, the seeds and membranes from inside, wash and turn upside down on paper towel to let dry.
Heat the 1/2 tsp. oil in a large, nonstick frying pan over a medium heat.
Add the mustard seeds, cover, and fry for a few seconds until the seeds stop popping.
Add the shredded cabbage and carrots and stir.
Add the turmeric,salt, coriander and cayenne pepper and stir.
Cover with a lid, heat through, reduce the heat and let simmer for 5 - 7 minutes. The vegetables should be slightly tender.
If there is any excess liquid accumulated at the bottom of the pan, increase the heat to evaporate it.
Remove from the heat and let cool to room temperature. Stuff this mixture into the peppers.
Clean the pan and heat the remaining 1 1/2 tsp. oil over a medium heat.
Place the stuffed peppers in the hot oil, stuffed side up. Reduce heat, cover, and simmer for 10 - 12 minutes until the peppers become tender. The bottom of the bell peppers will be slightly black.
Makes 4 servings.

Nutritional info per serving:
calories 40, fat 2.5g, 51% calories from fat, chol 0mg, prot 0.9g, carb 4.5g, fiber 1.6g, sugar 2.5g, sod 300mg, diet points 1.2.

Diebetic exchanges:
Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.5, Sugar: 0.0, Very lean meat protein: 0.0