Preparation / Directions:
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 facing 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.
NOTES : Prep: 15 min, Cook: 20 min.
calories 39, fat 2.4g, 52% calories from fat, cholesterol 0mg, protein 0.7g, carbohydrates 4.3g, fiber 1.4g, sodium 276mg.