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Carrot-and-Cabbage Stuffed Peppers

Photo: Ralph Anderson
Yield 6 servings

Ingredients

  • 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

Nutrition Information

  • calories 113
  • fat 7.3 g
  • cholesterol 0.0 mg
  • sodium 23 mg

How to Make It

  1. Cut bell peppers in half lengthwise; remove seeds.

  2. 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.