Bulgar stuffed sweet peppers.

Bulgar Stuffed sweet peppers

These take a little bit of time to make,
but they are sooooo worth it! Hearty and delicious. Serve with a side salad and you are good to go!

Course Dinner
Servings 4 people


  • 1/2 cup bulgar
  • 4 sweet red peppers
  • 4 cups Mushrooms
  • 2 cloves Fresh garlic
  • 2 Diced tomatoes
  • 2 tbsp Lemon juice
  • 1 tbsp freshly chopped sage
  • 1/4 cup Freshly chopped parsley
  • 2 tbsp Olive oil
  • 1/2 cup shredded asiago cheese
  • 1/4 cup toasted almond slivers
  • 1 tbsp Salt and pepper or to taste


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

    Meanwhile, slice
    tops off red peppers leaving 2-inch 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 ½ tsp each of the salt and pepper
    until liquid is evaporated, about 10 minutes. 
    Add to bulgur along with cheese, toasted almonds and parsley; toss to

    Spoon bulgur
    mixture into peppers, mounding if necessary. 
    Place peppers, stuffed side up, in a 8-inch 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◦ oven until peppers are almost tender about 1 hour.  Uncover and bake until tips are crusty, about
    30 minutes.

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