| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Veg10 | 6 | servings | |
INGREDIENTS
| 3 | Red; green, or yellow | |
| ; bell peppers, (or | ||
| ; combination) | ||
| 3 | tb | Olive oil |
| 3 | tb | Cider vinegar |
| 1 1/2 | ts | Sugar |
| 1 | ts | Herb Seasoning; (recipe follows) |
| 1 | 10 oz bag shredded cabbage | |
| 3 | Carrots; shredded | |
| 1 | sm | Sweet onion; diced |
| 1 | ts | Poppy seeds |
| Garnish: fresh basil sprigs |
INSTRUCTIONS
Cut bell peppers in half lengthwise; remove seeds. Whisk oil and next 3 ingredients in a large bowl; add cabbage and next 3 ingredients and toss. Spoon into bell pepper halves. Garnish if desired. Per serving: 102 Calories (kcal); 7g Total Fat; (60% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 22mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Recipe by: Southern Living Converted by MM_Buster v2.0n.
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