Bulgur and Vegetable Stuffed Peppers

I love exploring new ways to prepare vegetables, especially as a main course. I also enjoy exploring new grains.

Bulgur, or burghul, is made by cooking whole grains in water, then drying them, then pounding or milling them to remove the bran and germ. Basically, it's the wheat version of parboiled rice and it's quick and easy to prepare in it's pre-made form, which is readily available in most grocery stores. It's also a great source of fiber and micronutrients!

To make bulgur and vegetable stuffed peppers, Preheat oven to 375 degrees, then...

Bring 2/3 cup bulgar to a boil in 1 cup vegetable broth, stirring constantly. Then reduce to simmer and cover for 10 minutes. Fluff with a fork and place in a large bowl.









Prep the following:
1/2 cup finely chopped celery
1/4 cup chopped scallions
1/2 cup diced zucchini
1/2 cup peeled, shredded carrots
1/4 cup grated Parmesan cheese


Cut the tops off the bell peppers and remove the core and seeds. Cut a very thin slice off the bottom so they will stand upright.

Cook the peppers in a large pot of boiling water for 3 minutes. Remove and drain, inverted, on paper towels.

Lightly coat an 8-by-8 inch baking dish with cooking spray.

Combine the prepped vegetables and bulgar. Add 1 tsp fresh thyme and fresh oregano (or 1/2 tsp dried), 1/2 tsp salt and a pinch of cayenne pepper.

Divide the mixture among the peppers. Place the peppers upright in the baking dish and bake 15 to 20 minutes.

Serve with a salad or other side item of choice and Enjoy!