Why do any of us get upset or tense when confronted? Why do any of us activate our inner lawyer and rise to our own defense? Why do any of us turn the tables and remind the other person that we are not the only sinner in the room? Why do we argue about the facts or dispute the other person’s interpretation. We do all of these things because we are convinced in our hearts that we are more righteous that how than we are being portrayed in the moment of confrontation. Proud people don’t welcome loving warning, rebuke, confrontation, question, criticism, or accountability, because they don’t feel the need for it. And when they do fail, they are very good at erecting plausible reasons for what they said or did, given the stress of the situation or relationship in which it was done.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Diabetic	4	Servings

INGREDIENTS

2	sm	Green bell peppers
2	ts	Vegetable oil
1/8	ts	Mustard seeds
2	c	Shredded cabbage
1/4	c	Carrots; grated
1/8	ts	Turmeric
1/2	ts	Salt
1/2	ts	Coriander
1/8	ts	Cayenne pepper; optional

INSTRUCTIONS

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. Heat 1/2 tsp. 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 with a lid,
heat through, reduce heat and 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 heat to evaporate it. Remove from the heat and cool to
room temperature. Divide cabbage mixture into eight equal parts. Stuff the
bell pepper halves with the mixture. Clean the fry pan and heat the
remaining 1-1/2 tsp. oil over medium heat. Place the stuffed bell peppers
in the hot oil with the stuffed side f! ! ! acing up. Reduce heat, cover
with a lid and simmer for 10-12 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.
Per serving: calories 39, fat 2.4g, 52% calories from fat, cholesterol 0mg,
protein 0.7g, carbohydrates 4.3g, fiber 1.4g, sodium 276mg.
Exchanges: 1 Vegetable.
Source: webmaster@MealsForYou.com Copyright © 1996-1998 Meals For You.
MC Formatted & MC Busted by Barb at Possum Kingdom
NOTES : Prep: 15 min, Cook: 20 min.
Recipe by: Lite and Luscious Cuisine of India by Madhu Gadia, M.S., R.
Posted to recipelu-digest by "abprice@wf.net" <abprice@wf.net> on Mar 22,
1998

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”