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!
- 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
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
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
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