Ingredients: 4 small bell green peppers 1 cup shredded cabbage 2 grated carrots 1/4 tsp. mustard seeds 1/2 tsp. turmeric 1 tsp. coriander powder 1 tbsp. red chilli powder 2 tbsp. oil Salt to taste Method: Cut the bell peppers lengthwise in half. Discard seeds and interior fibers, leaving the pepper in a cup-like form. Heat 1 tbsp. oil in a pan, add mustard seeds, allow to splutter, add shredded cabbage, carrots and stir. Add turmeric, salt, coriander and red chilli powder and stir. Cover with a lid, simmer for 5-7 minutes. Vegetables should be slightly tender. Remove from the heat and cool. Divide cabbage mixture and stuff the bell pepper halves with the mixture. Heat the remaining oil in a pan. Place the stuffed bell peppers in the hot oil with the stuffed side facing up. 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. Serve hot with Chapatis/Rice