Carrot-and-Cabbage Stuffed Peppers

Southern Living
Carrot-and-Cabbage Stuffed PeppersRecipe
Photo: Ralph Anderson
6 servings

Ingredients

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3 red, green, or yellow bell peppers
3 tablespoons olive oil
3 tablespoons cider vinegar
1 1/2 teaspoons sugar
1 teaspoon Herb Seasoning
1 (10-ounce) bag shredded cabbage
3 carrots, shredded
1 small sweet onion, diced
1 teaspoon poppy seeds
Garnish: fresh basil sprigs

Preparation

Cut bell peppers in half lengthwise; remove seeds.

Whisk oil and next 3 ingredients in a large bowl; add cabbage and next 3 ingredients, and toss. Spoon into bell pepper halves. Garnish, if desired.

Created date

November 1999

Nutritional Information

Calories 113
Fat 7.3 g
Cholesterol 0.0 mg
Sodium 23 mg