Vegetable-Stuffed Peppers Recipe

Name: Vegetable-Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2/3 cup boiling water; 2/3 cup bulgur (cracked wheat), uncooked; 6 small green peppers; Vegetable cooking spray; 1/2 cup diced carrot; 1/2 cup diced onion; 1/2 cup diced celery; 1 egg, lightly beaten; 1/2 cup cranberries; 1/3 cup pine nuts, toasted; 1/2 cup part-skim ricotta cheese; 1/4 cup lemon juice; 1/2 teaspoon salt; 1/2 teaspoon dried mint flakes; 1/2 cup canned vegetable broth, undiluted

Servings: persons

2/3 cup boiling water
2/3 cup bulgur (cracked wheat), uncooked
6 small green peppers
Vegetable cooking spray
1/2 cup diced carrot
1/2 cup diced onion
1/2 cup diced celery
1 egg, lightly beaten
1/2 cup cranberries
1/3 cup pine nuts, toasted
1/2 cup part-skim ricotta cheese
1/4 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon dried mint flakes
1/2 cup canned vegetable broth, undiluted

1
1) Pour 2/3 cup boiling water over bulgur in a large bowl; let stand 15 minutes or until bulgur is tender and water is absorbed.
2
2) Cut tops off peppers; remove and discard seeds and membranes, and reserve tops. Cook peppers and tops in a small amount of boiling water 10 minutes. Drain and set peppers aside.
3
3) Coat a skillet with cooking spray; place over medium-high heat until hot. Add carrot, onion, and celery; saute until crisp-tender. Add bulgur mixture, egg, and next 6 ingredients; stir well. Spoon mixture into peppers. Cover with reserved tops. Place peppers in a shallow baking dish. Pour broth over peppers. Bake at 350 degrees for 30 minutes or until thoroughly heated.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2/3 cup boiling water, 2/3 cup bulgur (cracked wheat), uncooked, 6 small green peppers, Vegetable cooking spray, and more.

Yes, Vegetable-Stuffed Peppers falls under the Soups & Stews 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.

Vegetable-Stuffed Peppers

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