Total Time
1hr 15mins
Prep 40 mins
Cook 35 mins

This is by Alva Carpenter from the SLIMLINES column, Thursday. Enjoy!

Ingredients Nutrition

Directions

  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.

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