Indonesian-style Stuffed Peppers
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tbsps. olive oil 1 onion, chopped 1 clove garlic, minced
2 tsps turmeric 1 tsp crushed coriander seed 2 tbsps flaked coconut
1-1/2 cups mushrooms, chopped 3/4 cup bulgur wheat 1/2 cup raisins
1-1/4 cups water 2-3 tomatoes, peeled and chopped 1/2 cup cashew nuts
4 small green bell peppers, cored and cut in half lengthwise 2 tsps lemon juice vegetable broth for cooking



1 Heat the oil in a large saucepan, add the onion and garlic, and fry until lightly browned.
2 Add the turmeric, coriander, and coconut, and cook gently for about 2 minutes. Add the mushrooms and bulgur wheat, and cook for another 2 minutes.
3 Add the raisins, water, and tomatoes, and simmer gently for 15 to 20 minutes until the bulgur wheat is cooked.
4 Meanwhile, toast the cashew nuts in a dry frying pan until golden brown, and blanch the bell peppers in boiling water for 3 minutes.
5 Mix the nuts and lemon juice with the rest of the ingredients and fill the bell peppers with the mixture. Place the filled bell peppers in a large ovenproof dish and pour vegetable broth around them. Cook in a preheated 350 F. oven for 20 minutes.

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