Monday, July 27, 2009
Stuffed cubanelle peppers
•1/4 cup cabbage, finely chopped
•1/4 cup mixed vegetables (beans/peas/carrots/corn)
•1 small onion, finely diced
•1 small apple, finely diced
•2 garlic cloves, finely diced
•1 green chilly, de-seeded and finely chopped
•A tablespoon of raisins
•1/4 cup low-fat shredded mozzarella cheese
In a medium saucepan on medium heat, add 1/2 teaspoon of vegetable oil. Add the green chilly and the garlic and sautee. Add the rest of the diced vegetables, along with the apple slices and the raisins, and sautee for about 10 minutes.
You don’t want to cook the vegetables completely. Cooking them for about 10 minutes will ensure that they still retain a crunch. Add a pinch of salt, and an optional pinch of curry powder,and stir well. Remove from heat and keep aside.
Wash the cubanelle peppers and dry them. Slice the head and remove the seeds.
Stuff the peppers with the vegetable stuffing. Place the peppers in a baking tray lined with foil. Preheat the oven to 375 F.
Place the baking tray in the middle shelf and bake for about 40 minutes at 375 F.
Remove the peppers from the oven once the top of the peppers begin to brown. Sprinkle some low-fat shredded mozzarella cheese and serve with a sprinkling of herbs. You can also serve the peppers with some fresh salsa.