Stuffed Bell Peppers.

You can cook Stuffed Bell Peppers using 32 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Stuffed Bell Peppers

1. You need of large bell peppers.
2. It's of Stuffing:.
3. It's of Stuffing:.
4. Prepare of rice vermicelli.
5. You need of rice vermicelli.
6. You need of vegetable oil.
7. You need of vegetable oil.
8. Prepare of mustard seeds.
9. Prepare of mustard seeds.
10. Prepare of fennel seeds.
11. It's of fennel seeds.
12. It's of pich asafetida.
13. Prepare of pimch asafetida.
14. Prepare of curry leaves1.
15. You need of curry leaves.
16. You need of ginger garlic paste.
17. It's of ginger garlic paste.
18. Prepare of chopped green chilies.
19. You need of chopped green chilies.
20. Prepare of turmeric powder.
21. It's of turmeric powder.
22. Prepare of chopped onions.
23. You need of chopped onions.
24. Prepare of frozen peas and carrots.
25. Prepare of frozen peas and carrots.
26. You need of chopped cilantro.
27. Prepare of curry powder (homemade with spices).
28. Prepare of Salt.
29. You need of chopped cilantro.
30. It's of shredded low fat cheese.
31. Prepare of Salt.
32. It's of shredded low fat cheese (optonal).

Stuffed Bell Peppers instructions

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..