Stuffed Bell Peppers

Bell Pepper stuffed     Bell peppers sliced

Stuffed Bell Peppers:

Recipe Contributed By Mrs. Usha Mehta

Recipe Servings: 4

  • Cook Time: 30 Minutes

The highest amount of Vitamin C in a bell pepper is concentrated in the red variety. Red bell pepperscontain several phytochemicals and carotenoids, particularly beta-carotene, which lavish you withantioxidant and anti-inflammatory benefits. Thecapsaicin in bell peppers has multiple health benefits

Hi Friends! Bell peppers stuffed with Rice , tomatoes, onions, dry fruits and steamed. A scrumptious dish!

Ingredients:

  • 3 bell peppers / capsicums
  • 6 tbsp basmati rice
  • 2 onions, or 1 1/2cup grated onion
  • 2 big tomatoes or 1 1/2 cup of tomatoes, grated
  • 2 tsp finely grated ginger
  • 3 tsp cashew nuts roasted & coarsely ground
  • 3 tsp cooking oil
  • 1 tsp black pepper  powder
  • 1 tsp salt/ or to taste

Method:

Step 1.

Cut off  the tops of the peppers, scoop out seeds and membranes so that the capsicums become hollow.

Step 2.

Wash rice well soak for 15 minutes, drain. Grate the ginger, onions and tomatoes . Keep aside.

Step 3.

In a mixing bowl take rice, grated onions, tomatoes and ginger. Add salt, ground cashew and pepper powder and mix again.

Step 4.

Now stuff each Bell peper/capsicum 3/4 with the mixture, add one tsp oil to each capsicum . Place the stuffed Bell pepper/capsicums in a container.

Step 5.

Place a pressure cooker on high flame with two glasses of water. Put the Capsicum container inside the pressure cooker. When the water starts boiling, cover and simmer for 20-30 minutes till the rice is cooked and capsicums become tender.

Step 6.

Serve hot.

Health Benefits of Bell Peppers:

Here’s a short list of the good things they can do for your health:

  • Bell peppers are low in calories! So, even if you eat one full cup of them, you get just about 45 calories. Bonus: that one cup will give you more than your daily quota of Vitamin A and C!
  • They contain plenty of vitamin C, which powers up your immune system and keeps skin youthful.  The highest amount of Vitamin C in a bell pepper is concentrated in the red variety.
  • Red bell peppers contain several phytochemicals and carotenoids,  particularly beta-carotene, which lavish you with antioxidant and anti-inflammatory benefits.
  • The capsaicin in bell peppers has multiple health benefits. Studies show that it reduces ‘bad’ cholesterol, controls diabetes, brings relief from pain and eases inflammation.
  • If cooked for a short period on low heat, bell peppers retain most of their sweet, almost fruity flavor and flavonoid content, which is a powerful nutrient.
  • The sulfur content in bell peppers makes them play a protective role in certain types of cancers.
  • The bell pepper is a good source of Vitamin E, which is known to play a key role in keeping skin and hair looking youthful.
  • Bell peppers also contain vitamin B6, which is essential for the health of the nervous system and helps renew cells.
  • Certain enzymes in bell peppers, such as lutein, protect the eyes from cataracts and macular degeneration later in life.

So, pop some bell peppers into your shopping basket, and start reaping their rich health benefits!

Ref. https://www.care2.com/greenliving/9-incredible-health-benefits-of-bell-peppers.html

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Sweet and Sour Vegetables

Sweet & savour

Sweet and Sour Vegetables

Hi friends! With richness of vegetables, this dish is a good accompaniment to Indo Chinese fried rice ,the sweet and sour vegetable is just what you need to enjoy with fried rice or Hakka noodles.

Preparation Time: 15 minutes
Cooking Time: 10 minutes

Course: Main, Indo Chinese
Serves : 4

Ingredients:
  • 1 cup capsicum, bell peppers, yellow and red, cut into small cubes
  • 1 cup Cucumber, chopped into big cubes
  • 1/2 cup cabbage, cut into cubes
  • 1/2 cup Cauliflower, cut into small florets
  • 1/2 cup carrots, cut into small cubes
  • 1/2 cup onion , finely chopped
  • 2 tbsp celery, cut into small pieces
  • 4 tbsp oil
  • salt to taste

For The Sauce:

  • 2 tbsp plain flour
  • 2tbsp Soy sauce
  • 5 tbsp tomato ketchup
  • 1/2 cup brown vinegar
  • 1 /2 cup sugar
  • 1 1/2 cup water

Method :

Step 1.

Cut the cauliflower, cabbage, carrot, onions, capsicum into small cubes. Cut cucumber, into big cubes. Keep aside.

Step 2.

Heat the oil in a wok/ heavy bottom pan over high flame and add the onions and cauliflower, cabbage, carrot, onions, capsicum and sauté on a medium flame for 3 to 4 minutes stirring occasionally.

Step 3.

Take all the ingredients for the sauce in a pan, mix well and bring it to boil stirring continuously till sauce thickens, switch off the stove.

Step 4.

Add the prepared sauce and salt to step 2 vegetables, mix well and cook on a medium flame for 2 to 3 minutes, stirring continuously. Serve hot.

Health Benefits of  Mixed Vegetables:

Besides their convenience, mixed frozen vegetables are complementary — some vegetables add nutrients to the mix that others lack — giving you a wider variety of nutrients in the blend. The only nutrient you won’t get from mixed vegetables is vitamin B-12, because it’s found in animal products.

Fiber

Vegetables have soluble and insoluble fiber. Soluble fiber keeps blood sugar balanced by slowing absorption of carbohydrates. It also lowers cholesterol by carrying it out of the body. Insoluble fiber keeps food moving through the digestive tract, which prevents constipation and diverticular disease.

Healthy Eyes

The substances that give vegetables their color — carotenoids — provide nutrients for your eyes because they’re a form of vitamin A. Mixed vegetables contain several carotenoids: alpha-carotene, beta-carotene, lutein and zeaxanthin. Alpha- and beta-carotene are converted into the form of vitamin A that is essential for vision. Lutein and zeaxanthin function as antioxidants. They’re the only carotenoids found in the retina, where they may help prevent age-related macular degeneration. One cup of boiled, mixed vegetables delivers more than 200 percent of the recommended daily intake of vitamin A.

Antioxidants

In addition to antioxidants that support your eyes, mixed vegetables have other antioxidants that fight free radicals. Free radicals are produced as a byproduct of essential biochemical processes. If they’re not neutralized by antioxidants, free radicals cause cellular damage that leads to illnesses, such as cardiovascular disease. The same portion of mixed vegetables has 30 percent of the recommended daily intake of manganese and 5 percent of the daily value of vitamins C and E. As a water-soluble antioxidant, vitamin C protects cells throughout the body. Vitamin E is a fat-soluble antioxidant, which gives it the ability to neutralize free radicals in lipids that have varied roles, such as providing cellular structure and transporting fats through the blood. Manganese has the job of protecting mitochondria, which are the structures inside cells that produce energy. Green peas are the highest source of vitamin C, while lima beans and carrots boost vitamin E. Lima beans also have at least double the manganese of other vegetables.

Strong Bones

Calcium and phosphorus combine to form the mineral that builds bones, called hydroxyapatite. Bones are continuously maintained through a process in which old or damaged bone is removed and rebuilt. You need a constant supply of these minerals throughout your life to keep your bones healthy and to prevent osteoporosis. You’ll gain 5 percent of the recommended daily intake of calcium and 13 percent of phosphorus from 1 cup of mixed vegetables. All of the vegetables have both minerals, but corn is low in calcium, while snap beans and carrots have less phosphorus than the others.

Preparation Tips

Combine mixed frozen vegetables with ground beef, onions and beef broth, and top them with mashed potatoes to make shepherd’s pie. Use them in a stir-fry with chicken and soy sauce or turn mixed vegetables into a casserole with the addition of onion, cheese and mayonnaise. Make a quick vegetable soup by adding a bag of mixed vegetables to beef broth and undrained, canned tomatoes. Alternatively, use them in a salad.

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.