Stuffed Bell Peppers Bharva Hari Mirch
Ingredients
2 small green bell peppers
2 tsp. vegetable oil
1/8 tsp. mustard seeds
2 C. shredded cabbage
1/4 C. carrots, grated
1/8 tsp. turmeric
1/2 tsp. salt
1/2 tsp. coriander
1/8 tsp. cayenne pepper (optional)
Cooking Instructions
Wash and dry bell peppers. Cut peppers lengthwise (from the stem side) in half. Remove seeds and cut out pulp part near the stem, leaving pepper in a C.-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 mustard seeds stop popping. Add shredded cabbage and carrots. Stir. Add turmeric, salt, coriander, and cayenne pepper; stir. Cover with a lid; heat through. Reduce heat and simmer for 5 to 7 minutes. 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 heat; cool to room temperature. Divide cabbage mixture into eight equal parts. Stuff bell pepper halves with the mixture. Clean fry pan and heat remaining 1-1/2 tsp. oil over medium heat. Place stuffed bell peppers in hot oil with stuffed side facing up. Reduce heat, cover with a lid. Simmer for 10 to 12 minutes until bell peppers become tender. The bottom of the bell peppers will be slightly black. Transfer the bell peppers to a serving tray.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)