Bell Peppers and Onion

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 72.9
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 394.2 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 1.4 g

View full nutritional breakdown of Bell Peppers and Onion calories by ingredient
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A recipe made to tackle digestive problems, it is vegan and can be had with rice or Chapattis A recipe made to tackle digestive problems, it is vegan and can be had with rice or Chapattis
Number of Servings: 6


    1) Green bell peppers - deseeded and chopped - 2 and a half cups
    2) Onion - 1 medium, chopped
    3) Olive oil - just a drizzle should do it (around half a tsp)
    4) Fennel seeds - half a tsp
    5) Cardamom powder - 1 tsp
    6) Cloves - 4 (or use powdered clove - 1 tsp)
    7) Cinammon - 1 inch stick (or powdered - 1 tsp)
    8) Coconut milk - 100 ml (optional)
    9) Salt to taste
    10) Paprika - 2 tsp (varies according to taste)


Note that the prep time includes time to chop your veggies.
1) Add a little olive oil on your pan, let it warm but not smoke.
2) Add fennel seeds and stir for about half a minute. Fennel seeds relieve flatulence and bloating.
3) Add chopped onions, salt, cinammon, cloves and cardamom along with paprika and saute till the onions turn translucent.
Cardamom is a spice well known for aiding digestion.
4) Add the bell peppers, stir and cover. Let it cook for about fifteen minutes or till the peppers turn soft. Stir frequently (around every two minutes). Ensure the flame is on small to mid intensity. You can have the veggies as they are or add coconut milk.
5) Add the coconut milk (optional) and stir. Turn off the heat after three minutes.
The coconut milk is added to aid digestion and combat hyperacidity. However, it does have a high fat content, so you want to be careful how much you use.

This makes six half cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user TOLOOSE40.

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