Stuffed (with Veggies) Bell Peppers

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 3 small green bell peppers, washed and dried
• 1 tablespoon oil
• 1/4 teaspoon black mustard seeds
• 210 g shredded cabbage
• 40 g grated fresh carrots
• 1/8 teaspoon turmeric powder
• 3/4 teaspoon salt
• 3/4 teaspoon coriander powder
• 1/4 teaspoon cayenne pepper (optional)

Recipe

• 1 cut bell peppers lengthwise{from the stem side} in half.
• 2 de-seed and cut out the pulp part near the stem, leaving the bell pepper in a cup-like form.
• 3 keep aside.
• 4 take a large non-stick frying pan and heat 3/4 teaspoons oil in it.
• 5 toss in mustard seeds and allow to splutter.
• 6 once they stop spluttering, add cabbage and carrots.
• 7 stir-fry for 3 minutes.
• 8 add salt, turmeric and corriander powders and cayenne pepper.
• 9 mix well.
• 10 cover and cook thoroughly for 10 minutes.
• 11 uncover, mix well, cover again and cook on simmer for 7 minutes.
• 12 make sure that the cabbage and carrots are slightly tender and any liquid{released by the veggies} has evaporated from the pan.
• 13 remove from flame.
• 14 allow to cool to room temperature.
• 15 divide this mixture into 8 equal portions.
• 16 stuff the bell pepper halves with this mixture.
• 17 now, with a kitchen paper napkin, clean the frying pan.
• 18 pour 2 1/4 tsps.
• 19 of oil on the pan.
• 20 heat on medium flame.
• 21 place the stuffed bell peppers in the hot oil with the stuffed side facing up.
• 22 lower flame, cover and simmer for 12 minutes or until the bell peppers become tender.
• 23 transfer to a serving tray.
• 24 serve.