These Middle-Eastern inspired peppers are a healthy and delicious vegetarian main course.
- Portion size 4 servings
Ingredients
Method
Pour 3/4 cup boiling water over bulgur; let soak for 30 minutes. Toss with cheese, tomatoes, dill, parsley, onions, pepper and cumin. Set aside.Cut tops off peppers and reserve; scoop out seeds and ribs. Stuff with bulgur mixture.
Coat bottom of 8-inch (2 L) square baking dish with lemon juice, oil, 1/4 cup water and salt. Stand stuffed peppers in dish and cover with pepper tops. Cover dish with lid or foil.
Bake in 375°F (190°C) oven for 1 hour. Uncover and bake until peppers are tender, adding enough water if necessary to maintain about 1/4 cup liquid in pan, about 15 minutes.
To serve, lift off pepper tops; spoon juices into pepper stuffing. Replace tops.
Makes 4 servings.
Nutritional facts Per serving: about
- Sodium 646 mg
- Protein 13 g
- Calories 314.0
- Total fat 16 g
- Potassium 454 mg
- Cholesterol 52 mg
- Saturated fat 9 g
- Total carbohydrate 33 g
%RDI
- Iron 21.0
- Folate 35.0
- Calcium 30.0
- Vitamin A 20.0
- Vitamin C 167.0
