Carrot And Cabbage Stuffed Peppers
|Finely shredded cabbage||1⁄2 Pound (3 Cups)|
|Carrots||3 Medium, finely shredded|
|Onion||1 Small, finely chopped|
|Poppy seeds||1 Teaspoon|
|Olive oil||2 Tablespoon|
|Cider vinegar/Wine vinegar||2 Tablespoon|
|Herb seasoning||1⁄2 Teaspoon|
|Bell peppers||3 , split in half and seeded (Use Green, Red Or Yellow)|
Combine cabbage, carrots, onion and poppy seeds in a bowl.
In a jar with a tight-fitting lid, shake the oil, vinegar, sugar and seasoning to blend.
Pour over the cabbage-carrot mixture and mix well.
Spoon mixture evenly into each pepper half.
Wrap each pepper with plastic wrap and refrigerate.
Serve chilled or at room temperature.