To make any meal look and taste special, serve this very colorful and elegant dish.
4 small green bell peppers
4 teaspoons vegetable oil
¼ teaspoon brown mustard seeds
4 cups shredded cabbage
½ cup grated carrot
1/8 teaspoon turmeric
1 teaspoon salt
1 teaspoon coriander powder
¼ teaspoon cayenne pepper (optional)
Wash and dry the bell peppers. Cut them in half lengthwise from the stem end. Remove the seeds and cut out the veins, leaving the pepper in a cuplike form. Set aside.
Heat 1 teaspoon of the oil in a large, nonstick frying pan over medium heat. Add the mustard seeds and cover with a lid to avoid splattering. Fry until the mustard seeds stop popping, a few seconds. Add the cabbage and carrot, stir to combine.
Add the turmeric, salt, coriander powder and cayenne pepper (if using), stir to combine. Cover with a lid, and heat through. Reduce the heat and simmer until the vegetables are slightly tender, 5 to 7 minutes. If there is any excess liquid accumulated at the bottom of the pan, increase heat and cook to evaporate it. Remove from the heat and cool to room temperature.
Stuff each bell pepper half with one-eighth of the cabbage mixture.
Reduce the heat, cover with a lid and simmer until the bell peppers are tender, 10 to 12 minutes. The bottom of the bell peppers will be slightly blackened. Transfer the bell peppers to a platter.
Per Serving: Calories 40, Carbohydrate 5g, Fat 2g, Saturated fat 0g, Dietary fiber 1.6g, Protein 4g, Cholesterol 0mg, Sodium 275 mg
Exchange: 1 vegetable ½ fat