Bulgur Stuffed Red Peppers Recipe
Bulgur stuffed red peppers is a lovely side for meals. Prepared with added tomatoes, the filling is herbed with parsley and flavored with garlic. Mixed along with chicken broth and cheese, the filling stuffed peppers are oven baked to cook.
Ingredients
1/2 cup bulgur
3/4 cup boiling water
4 medium size sweet red peppers
3 large plum tomatoes, peeled and chopped, or 1 cup canned low sodium tomatoes, drained and chopped
5 cloves garlic, minced
1/2 cup shredded Cheddar cheese
4 green onions, including tops, sliced
1 tablespoon minced parsley
1/4 teaspoon black pepper
1 cup low sodium chicken broth
Directions
In a heavy heat proof bowl, combine the bulgur and boiling water; soak for about 30 minutes or until all the liquid has been absorbed.
Preheat the oven to 375°F.
Slice the tops from the peppers, discarding the stems, and finely chop the tops; reserve.
Scrape out the seeds and ribs, leaving the peppers intact.
Cook the peppers in a large kettle of boiling unsalted water until almost tender about 5 minutes.
Drain and set aside.
Combine the bulgur, chopped pepper tops, tomatoes, garlic, cheese, green onions, parsley, black pepper, and 1/3 cup of the chicken broth in a medium size bowl.
Stir well to combine.
Fill each pepper with 1/4 of the mixture and place the stuffed peppers in an ungreased 8"x 8"x 2" baking pan.
Pour the remaining chicken broth into the bottom of the pan.
Cover with aluminum foil and bake for 20 minutes or until the stuffing is heated through and the peppers are tender.
Preheat the oven to 375°F.
Slice the tops from the peppers, discarding the stems, and finely chop the tops; reserve.
Scrape out the seeds and ribs, leaving the peppers intact.
Cook the peppers in a large kettle of boiling unsalted water until almost tender about 5 minutes.
Drain and set aside.
Combine the bulgur, chopped pepper tops, tomatoes, garlic, cheese, green onions, parsley, black pepper, and 1/3 cup of the chicken broth in a medium size bowl.
Stir well to combine.
Fill each pepper with 1/4 of the mixture and place the stuffed peppers in an ungreased 8"x 8"x 2" baking pan.
Pour the remaining chicken broth into the bottom of the pan.
Cover with aluminum foil and bake for 20 minutes or until the stuffing is heated through and the peppers are tender.
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