Sweet Red Bell Peppers Stuffed with Bulgur
Preparation Time: 15 minutes
Cooking Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4
Description: Dive into the delightful and wholesome flavors of our Sweet Red Bell Peppers Stuffed with Bulgur, a perfect option for a hearty lunch or a satisfying snack. This recipe combines the nuttiness of bulgur with a medley of vegetables and fresh herbs, topped with a crispy layer of cheese. Ideal for those who appreciate a healthy yet comforting dish.
Category: Lunch/Snacks
Keywords: Peppers, Vegetable, Canadian, Under 4 Hours
Ingredients
- 1 1/3 cups boiling water
- 1/2 cup bulgur
- 4 large red bell peppers
- 4 ounces mushrooms
- 2 tablespoons extra virgin olive oil, divided
- 1 onion
- 2 garlic cloves
- 2 tablespoons fresh sage, chopped
- 1 teaspoon dried sage
- 3/4 teaspoon salt, divided
- 3/4 teaspoon fresh ground pepper, divided
- 1/2 cup asiago cheese, grated
- 1/4 cup fresh parsley, chopped
- 1/4 cup lemon juice
- 2 plum tomatoes
Instructions
-
Prepare the Bulgur:
Begin by placing the bulgur in a large bowl. Pour the boiling water over the bulgur, ensuring it is well covered. Cover the bowl and let it sit for 15 minutes to allow the bulgur to absorb the water. Once the time has passed, drain any excess moisture and press out as much liquid as possible. Transfer the bulgur back to the dry bowl and set aside. -
Prepare the Peppers:
While the bulgur is soaking, slice the tops off the red bell peppers, leaving about 2 inches of the pepper sides intact. Remove the seeds and membranes from inside. Dice the tops of the peppers and set them aside for later use. -
Cook the Vegetables:
Finely chop the mushrooms using a food processor or by hand. In a large nonstick frypan, heat half of the olive oil over medium-high heat. Add the diced pepper tops, mushrooms, chopped onion, minced garlic, fresh sage, dried sage, and 1/2 teaspoon of both salt and pepper. Sauté the mixture until the liquid from the vegetables has evaporated and the vegetables are tender, about 10 minutes. -
Combine Filling Ingredients:
Stir the cooked vegetable mixture into the prepared bulgur. Add the grated asiago cheese, chopped almonds (if using), and fresh parsley. Toss everything together until well combined. -
Stuff the Peppers:
Spoon the bulgur mixture into the hollowed-out bell peppers, packing the mixture in and mounding it slightly if needed. -
Bake the Peppers:
Arrange the stuffed peppers, cut side up, in an 8-inch square glass baking dish. Drizzle the remaining olive oil and lemon juice over the peppers. Sprinkle the diced plum tomatoes on top and season with the remaining salt and pepper. -
Cover and Bake:
Cover the dish with aluminum foil and bake in a preheated 350°F (175°C) oven for about 1 hour, or until the peppers are nearly tender. -
Finish Baking:
Remove the foil and continue baking for an additional 20 minutes, or until the tops of the peppers are golden and slightly crusty. -
Serve:
Allow the peppers to cool slightly before serving. Enjoy these flavorful and satisfying stuffed peppers as a hearty lunch or a tasty snack!
Nutritional Information (per serving):
- Calories: 218.4
- Fat: 11.1 grams
- Saturated Fat: 1.4 grams
- Cholesterol: 0 milligrams
- Sodium: 450.8 milligrams
- Carbohydrates: 27.3 grams
- Fiber: 7.4 grams
- Sugar: 6.9 grams
- Protein: 7.3 grams
Indulge in this delightful dish and share the recipe with friends and family. Perfect for those seeking a nutritious and satisfying meal with a touch of culinary elegance. Enjoy! 🌶️🍽️🧀
