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Stuffed Bell Peppers
Stuffed Bell Peppers

Before you jump to Stuffed Bell Peppers recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

Deciding to eat healthily provides great benefits and is becoming a more popular way of living. The overall economy is impacted by the number of individuals who suffer from diseases such as high blood pressure, which is directly related to poor eating habits. Everywhere you look, people are encouraging you to live a more healthy lifestyle but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. In all likelihood, most people think that it takes too much work to eat healthily and that they will have to drastically change their lifestyle. Contrary to that information, individuals can change their eating habits for the better by carrying out a few simple changes.

If you want to see results, it is definitely not a requirement to drastically modify your eating habits. It’s not a bad idea if you want to make major changes, but the most important thing is to gradually switch to making healthier eating selections. Soon enough, you will probably find that you will eat more and more healthy food as your taste buds get used to the change. Like many other habits, change takes place over a period of time and once a new way of eating becomes part of who you are, you won’t feel the need to revert to your old diet.

Hence, it should be quite obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to stuffed bell peppers recipe. To make stuffed bell peppers you only need 32 ingredients and 6 steps. Here is how you do it.

The ingredients needed to prepare Stuffed Bell Peppers:
  1. You need 2 large bell peppers
  2. Provide Stuffing:
  3. Prepare Stuffing:
  4. You need 3 c rice vermicelli
  5. Prepare 3 c rice vermicelli
  6. You need 1 tbsp vegetable oil
  7. Provide 1 tbsp vegetable oil
  8. Provide 1 tsp mustard seeds
  9. Use 1 tsp mustard seeds
  10. Use 1 tsp fennel seeds
  11. Get 1 tsp fennel seeds
  12. Get 1 pich asafetida
  13. Get 1 pimch asafetida
  14. Get 2 c curry leaves1
  15. Prepare 1.4 c curry leaves
  16. Take 1 tbsp ginger garlic paste
  17. Use 1 tbsp ginger garlic paste
  18. Provide 1 tbsp chopped green chilies
  19. Prepare 1 tbsp chopped green chilies
  20. Provide 1 tsp turmeric powder
  21. Prepare 1 tsp turmeric powder
  22. Provide 1 c chopped onions
  23. Take 1 c chopped onions
  24. Prepare 2 c frozen peas and carrots
  25. Take 2 c frozen peas and carrots
  26. Provide 1/2 c chopped cilantro
  27. Take 1 tsp curry powder (homemade with spices)
  28. Use to taste Salt
  29. Prepare 1/2 c chopped cilantro
  30. Take 1 c shredded low fat cheese
  31. Get to taste Salt
  32. Use 1 c shredded low fat cheese (optonal)
Instructions to make Stuffed Bell Peppers:
  1. Add enough boiling water just to cover vermicelli in a bowl. Cover. When the vermicelli gets soft (about 4-5 minutes) drain water. Set aside. Cut the bell pepper into two halves. Scoop out the seeds. Blanch the peppers by immersing them in boiling water (about 4 minutes), remove peepers and immerse them in ice cold water, about 5 minutes, and drain.
  2. Pop mustard and cumin seeds in hot oil in a heavy skillet over medium heat, about 2 minutes. Stir in ginger paste, green chilies, turmeric and onions, continue cooking until the onions brown, about 4 minutes.
  3. Pop mustard and fennel seeds in hot oil in a heavy skillet over medium heat, about 2 minutes. add asafetida and curry leaves. Stir in ginger paste, green chilies, turmeric and onions, continue cooking until the onions brown, about 4 minutes.
  4. Add peas and carrots, and cook until the vegetables soften, about 5 minutes. Add the soaked vermicelli, mix them together, about 2 minutes. Add curry powder, salt to taste and mix thoroughly. Continue cooking over low heat, about 2 minutes. Stuffing is ready
  5. Add peas and carrots, and cook until the vegetables soften, about 5 minutes. Add the soaked vermicelli, mix them together, about 2 minutes. Add curry powder, salt to taste and mix thoroughly. Continue cooking over low heat, about 2 minutes. Stuffing is ready.
  6. Stuff bell peppers, top them with cheese, and cook in a microwave oven until cheese melts, about 6-8 minutes. Alternatively you may place stuffed bell peppers on a greased heavy iron skillet, cover, cook over stove, with simmering heat until cheese melts-about 6-8 minutes. Topping with cheese is optional. Cool to room temperature prior to serving.

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