Sweet Red Bell Peppers Stuffed With Bulgur |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Wonderful looking presentation and lots of taste. from Canadian Living mag. Ingredients:
1/2 cup bulgur |
1 1/3 cups boiling water |
4 small sweet red peppers, about 2 lbs |
4 cups mushrooms |
2 tablespoons extra virgin olive oil |
1 onion, chopped finely |
2 garlic cloves, smashed |
1 tablespoon finely chopped fresh sage or 1 teaspoon dried sage |
3/4 teaspoon salt |
3/4 teaspoon fresh ground pepper |
1/2 cup asiago cheese, shredded |
1/4 cup slivered almonds, toasted |
1/4 cup fresh parsley, chopped |
2 tablespoons lemon juice |
2 plum tomatoes, seeded and diced |
Directions:
1. In a 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.
2. Meanwhile, slice tops off red peppers, leaving 2 inch high sides; core and scrape out seeds.
3. Dice tops and set aside.
4. In a food processor or by hand, finely chop mushrooms.
5. In a large nonstick frypan, heat half of the oil over medium high heat; fry diced peppers, mushrooms, onion, garlic, sage and 1/2 teaspoon each of the salt and pepper until the liquid is evapourated, about 10 minutes.
6. Add to bulgur along with cheese, almonds and parsley; toss to combine.
7. Spoon bulgur mixture into peppers, mounding if necessary.
8. Place peppers, stuffed side up, in 8 inch square glass baking dish.
9. Drizzle with lemon juice and remaining oil; sprinkle diced tomato on top, sprinkle with remaining salt and pepper.
10. Cover with foil; bake in 350f degree oven until peppers are almost tender, about 1 hour.
11. Uncover and bake until tops are crusty, about 20 minutes.
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