Peppers, Green Bell, Stuffed
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Recipe Link: http://communities.msn.com/RecipesForNonCooks/vegetables.msnw List of Ingredients
4 small green bell peppers
2 teaspoons vegetable oil
1/8 teaspoon mustard seeds
2 cups shredded cabbage
1/4 cup carrots, grated
1/8 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon coriander
1/8 teaspoon cayenne pepper (optional)
Recipe
1. 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 cup-like form. Set aside.
2. Heat 1/2 teaspoon oil in a large, nonstick fry pan over medium heat. Add mustard seeds, covering with a lid to avoid splattering. Fry for a few seconds until the mustard seeds stop popping. Add the shredded cabbage and carrots. Stir. Add turmeric, salt, coriander and cayenne pepper and stir. Cover, heat through, reduce heat and simmer for 5 to 7 minutes. The vegetables should be slightly tender and liquid evaporated. Cool to room temperature. Divide cabbage mixture into eight equal parts. Stuff the bell pepper halves with the mixture.
3. Clean the fry pan and heat the remaining 1-1/2 teaspoon oil over medium heat. Place the stuffed bell peppers in the hot oil with the stuffed side facing up. Reduce heat, cover and simmer for 10 to 12 minutes until the bell peppers become tender. The bottom of the bell peppers will be slightly black. Transfer the bell peppers to a serving tray.
From: Lite and Luscious Cuisine of India by Madhu Gadia, M.S., R.D. via http://mealsforyou.com
Serves 4
Calories 40
Fat 2.5 g
Cholesterol 0 mg
Sodium 300 mg
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