Bulgur & Veggie Stuffed Peppers
Recipe by: Barbara
Rolls
Servings: 4
- 1 C veggie broth
- 2/3 C bulgur
- 4 bell peppers, about 2lbs
- 1/2 C finely chopped celery
- 1/4 C chopped scallions
- 1/2 C diced mushrooms
- 1/2 C peeled, shredded carrots
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp salt
- pinch of cayenne pepper
Bring broth & bulgur to a boil in a 2 quart saucepan, stirring
constantly. Reduce heat, cover, and simmer for 10 minutes. Fluff with a fork and
put in large bowl.
Preheat oven to 375F
Lightly coat 8x8" baking dish with cooking spray.
Cut tops off bell peppers, core, remove seeds. Cut a very thin slice off bottom
of bell pepper so it will stand upright.
Blanch peppers in a pot of boiling water for 3 minutes. Remove and drain peppers
upside down on paper towels.
Combine the remaining ingredients with the bulgur & toss well. Scoop mixture
into peppers, and bake upright for 15-20 minutes.
NOTE: Omit the salt to make this dish suitable for the Eat To Live program.
Serving = 1 pepper Calories - 150 Carbohydrate - 27g Fat -
3g Protein - 8g Fiber - 8g
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