Stuffed Bell Peppers Bharva Hari Mirch

Method

• 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.