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1
Preheat the oven to 350 degrees F. Place the bulgur in a heatproof bowl.
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2
In a sauce pan, bring the chicken broth and 1 1/2 cups water to a boil.
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3
When the liquid has come to a boil, pour over the bulgur.
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4
Let sit until the bulgur absorbs the liquid, about 20 minutes.
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5
Meanwhile, prep the vegetables: Cut off the top third of the bell peppers.
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6
Remove the seeds and ribs leaving a 'cup' for the stuffing.
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7
Dice the flesh from the top 1/3 and reserve.
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8
Cut a 1/3 of the zucchini lengthwise to reveal the seeds.
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9
Scoop out the seeds to create a boat.
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10
Dice the remaining 1/3 pieces.
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11
Slice the tomatoes in half and scoop out the seeds to create a cup.
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12
In a large saute pan, heat the oil over medium heat.
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13
Add the chopped onion and sweat until translucent.
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14
Add the reserved chopped peppers, squash, mushrooms, and garlic to the pan.
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15
Season the vegetables with salt and pepper.
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16
Cook until the vegetables are tender, about 10 minutes.
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17
Drain the cooked vegetables, if necessary, and add to the cooked bulgur.
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18
Cook's Note: You may need to drain the excess liquid from the bowl of bulgur, too.
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19
Stir in the chopped tarragon.
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20
Sprinkle salt and pepper on the inside of the vegetable 'cups.'
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21
Stuff the vegetables with the bulgur mixture, place in a shallow baking dish, cover with foil, and bake for 45 minutes.
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22
Uncover and sprinkle with grated Parmesan cheese, then bake for an additional 10 minutes, or until the cheese is brown and melted.
