INGREDIENTS

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

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