Bulgur-Stuffed Sweet Peppers

By The Canadian Living Test Kitchen

97 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	302302 cal
pro	10 g10g pro
total fat	16 g16g total fat
sat. fat	4 g4g sat. fat
carb	35 g35g carb
fibre	8 g8g fibre
chol	12 mg12mg chol
sodium	564 mg564mg sodium
% RDI:	-
calcium	1515 calcium
iron	2323 iron
vit A	7373 vit A
vit C	518518 vit C
folate	2929 folate

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Take advantage of locally available, long, narrow shepherd peppers for this dish (just slit them lengthwise before stuffing and arrange on their sides in the baking dish). If you can't find them, any small sweet pepper about the size of your fist will do. Enjoy them hot or at room temperature.

Ingredients

1/2 cup bulgur 1/2 1/2cup cupbulgur
4 4small smallsweet red peppersweet red peppers, about 2 lb/1 kg total
4 cups mushrooms , 12 oz/375 g)4 4cups cupsmushroommushrooms, 12 oz/375 g)
2 tbsp extra-virgin olive oil 2 2tbsp tbspextra-virgin olive oil
1 onion , chopped1 1oniononions, chopped
2 cloves garlic , minced2 2cloves garlic, minced
1 tbsp finely chopped fresh sage 1 1tbsp tbspfinely chopped fresh sage
3/4 tsp salt 3/4 3/4tsp tspsalt
3/4 tsp pepper 3/4 3/4tsp tsppepper
1/2 cup shredded Asiago cheese 1/2 1/2cup cupshredded Asiago cheese
1/4 cup toasted slivered almonds 1/4 1/4cup cuptoasted slivered almonds
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley
2 tbsp lemon juice 2 2tbsp tbsplemon juice
2 plum tomatoes , seeded and diced2 2plum tomatoplum tomatoes, seeded and diced

Preparation

In large bowl, pour 1-1/3 cups (325 mL) boiling water over bulgur; cover and let stand for 15 minutes. Drain and press out moisture; return to dry bowl.

Meanwhile, slice tops off peppers, leaving 2-inch (5 cm) high sides; core and scrape out seeds. Dice tops and set aside.

In food processor or by hand, finely chop mushrooms. In large nonstick skillet, heat half of the oil over medium-high heat; fry diced peppers, mushrooms, onion, garlic, sage and 1/2 tsp (2 mL) each of the salt and pepper until liquid is evaporated, about 10 minutes. Add to bulgur along with cheese, almonds and parsley; toss to combine.

Spoon bulgur mixture into peppers, mounding if necessary. Place peppers, stuffed side up, in 8-inch (2 L) square glass baking dish. Drizzle with lemon juice and remaining oil; top with tomatoes. Sprinkle with remaining salt and pepper.

Cover with foil; bake in 350°F (180°C) oven until peppers are almost tender, about 1 hour. Uncover and bake until tops are crusty, about 30 minutes.

Additional information :

Tips
Bulgur is steamed dried wheat kernels that are ground to various degrees, from coarse to fine. If it's not specified on the box, it is medium.

You can replace cooked bulgur with 1 cup (250 mL) cooked rice or couscous.

Bonus: Slice red peppers and add to crudit?or lunch boxes for a sweet, vitamin-rich vegetable snack.

Source : Canadian Living Magazine: September 2003