Bulgur Stuffed Peppers Food

GREEK-STYLE STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.
• Arrange the pepper halves cut side up in a 9-by-13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.

PORK & BULGUR-STUFFED PEPPERS

Steps:

• Put the peppers, cut-side down, on a plate and microwave on High for 4 mins until cooked through (but not so soft they collapse). If they need longer, microwave for 1 min more and repeat until done.
• Put the pork in a cold frying pan and turn on the heat. Fry, breaking up any lumps, until it starts to brown. Stir in the garlic and spices for 1 min, then add the bulgur and stock. Cover and simmer for 10 mins until the bulgur is soft.
• Heat the grill. Stir half the parsley into the bulgur, then stuff into the peppers on a baking tray. Grill to crisp, sprinkle over most of the parsley, then serve with the yogurt mixed with remaining parsley.

BULGUR-STUFFED SUMMER VEGETABLES

Steps:

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

SOY AND BULGUR STUFFED PEPPERS

Steps:

• Preheat oven to 350°F.
• In a deep pan, heat oil and sauté onion on low heat until almost clear, 3-4 minutes. Add the pimiento, garlic and celery and sauté 2-3 minutes more.
• Add soy crumbles and sauté until browned. Add salt and pepper to taste.
• Add remaining ingredients, cover and cook on medium heat until most of the liquid evaporates and the rest thickens, at least 15 minutes. Uncover and cook 5 minutes more.
• Slice off the tops of the bell peppers and set aside. Remove and discard seeds and core.
• Bring large pot of water to boil. Submerge peppers in boiling water and cook for 5 minutes. Remove and set aside.
• Stuff the bell peppers with the sautéed crumbles, place in a greased baking pan or dish and rub olive oil over tops to keep them from charring. Cover with aluminum foil, and place in oven.
• Bake 30 minutes or until fork tender and thoroughly cooked. Remove cover and bake an additional 5 minutes. Remove from oven. Let sit for at least 5 minutes. Sprinkle with parsley and serve.

BULGUR-STUFFED PEPPERS

Steps:

• Heat oven to 375°. Cut each bell pepper lengthwise in half; remove seeds and membranes. Heat 2 inches water to boiling in 2-quart saucepan. Add pepper halves. Cook uncovered 1 minute; drain.
• Melt margarine in same saucepan over medium-high heat. Cook celery and 3 tablespoons of the onions in margarine about 5 minutes, stirring occasionally, until crisp-tender.
• Stir in bulgur, 1 1/2 cups of the broth and the seasoning salt. Heat to boiling; reduce heat to low. Cover and simmer 6 to 7 minutes or until liquid is absorbed. Stir in 3/4 cup of the cheese.
• Fill bell pepper halves with bulgur mixture. Place peppers, filled sides up, in ungreased square pan, 8x8x2 inches. Pour remaining broth into pan. Cover and bake 20 minutes. Sprinkle with remaining 1/4 cup cheese and 1 tablespoon onion.

ROASTED BELL PEPPER HALVES STUFFED WITH BULGUR AND SPINACH

Steps:

• Preheat oven to 425°F. Cut large red and yellow bell peppers in half through stem end. Remove seeds and cut out ribs, leaving stems intact. Finely chop small red bell pepper; set aside. Spread 1 tablespoon oil over rimmed baking sheet. Place pepper halves, cut side down, on prepared sheet. Roast 15 minutes. Turn over; roast until slightly softened, about 15 minutes longer. Remove from oven.
• Meanwhile, bring 2 cups water to boil in medium saucepan; add bulgur and 1 teaspoon salt. Remove from heat. Cover and let stand until bulgur is tender, about 30 minutes. Drain well.
• Heat 1 tablespoon oil in large skillet over medium-high heat. Add chopped red pepper; sauté until tender, about 3 minutes. Add currants and pine nuts; sauté 2 minutes. Add cumin; stir 20 seconds. Mix in spinach; stir until beginning to wilt, about 2 minutes. Remove from heat. Mix in bulgur, mint, and dill. Stir in half of cheese. Season with salt and pepper. Divide bulgur mixture among pepper halves. Sprinkle with remaining cheese. (Can be made 1 day ahead. Cover and chill.)
• Preheat oven to 425°F. Bake stuffed peppers until heated through, about 25 minutes (or 30 minutes if chilled); serve.
• *Also called cracked wheat; available at natural foods stores and supermarkets.

SWEET AND SOUR PEPPERS STUFFED WITH RICE OR BULGUR AND FENNEL

Steps:

• Simmer the peppers. Combine the water, sugar, vinegar, sliced onion, sliced garlic, salt, bay leaf and thyme in a large saucepan and bring to a simmer. Add the peppers, turn the heat to medium and boil gently for 15 minutes, checking and spooning liquid over the peppers from time to time if they are not submerged. Remove from the heat, allow to cool, cover and refrigerate until cold.
• Heat the olive oil over medium heat in a large skillet and add the fennel and a pinch of salt. Cook, stirring often, until the fennel is tender and fragrant, about 5 minutes. Add the garlic and continue to cook, stirring, for another 30 seconds to a minute, until fragrant, then stir in the rice or bulgur and mix together. Season to taste with salt and pepper and remove from the heat. Stir in the herbs.
• Set a strainer over a bowl and drain the peppers. Blot them dry with paper towels and arrange on a platter or on plates if serving cold. Arrange in a lightly oiled baking dish if serving hot, and preheat the oven to 350 degrees. Fill with the rice mixture and spoon 2 teaspoons of the marinade over the filling of each serving. Sprinkle on the feta. Serve or chill if serving cold. If serving warm place in the oven for 15 minutes, until the cheese softens.