Sweet Red Bell Peppers Stuffed With Bulgur Recipe

Name: Sweet Red Bell Peppers Stuffed With Bulgur
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup bulgur; 1 ⅓ 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; ¾ teaspoon salt; ¾ teaspoon fresh ground pepper; ½ cup asiago cheese, shredded; ¼ cup slivered almonds, toasted; ¼ cup fresh parsley, chopped; 2 tablespoons lemon juice; 2 plum tomatoes, seeded and diced

Servings: persons

½ cup bulgur
1 ⅓ 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
¾ teaspoon salt
¾ teaspoon fresh ground pepper
½ cup asiago cheese, shredded
¼ cup slivered almonds, toasted
¼ cup fresh parsley, chopped
2 tablespoons lemon juice
2 plum tomatoes, seeded and diced

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.

1055

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ½ cup bulgur, 1 ⅓ cups boiling water, 4 small sweet red peppers, about 2 lbs, 4 cups mushrooms, and more.

Yes, Sweet Red Bell Peppers Stuffed With Bulgur falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Red Bell Peppers Stuffed With Bulgur

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions