Bulgur Stuffed Sweet Peppers
Bulgur Stuffed Sweet Peppers
Ingredients
- ½ cup bulgur
- 4 small sweet red peppers
- 4 cups mushrooms (12oz)
- 2 tbsp extra-virgin olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 tbsp finely chopped fresh sage
- ¾ tsp each salt and pepper
- ½ cup shredded Asiago cheese
- ¼ cup toasted slivered almonds toast raw almonds in 350◦ oven for 10-12 mins
- ¼ cup chopped fresh Italian parsley
- 2 tbsp lemon juice freshly-squeezed
- 2 plum tomatoes seeded and diced
Instructions
- 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 bowl.
- 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 combine.
- 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.
Say goodbye to boring diets and hello to tasty, fat-burning meals with our high-protein recipe cookbook.
Also,
If you would like to get your own full-blown copy of our “Super Foods” eBook jampacked with information and suggestions…..