Stuffed Peppers with bulgur is worth the time it takes. These are the most flavorful stuffed peppers and a must try. I originally found this recipe in my Skinny Taste Cookbook and made it with quinoa. I started to experiment with other grains and prefer bulgur over any other.
With most recipes I cannot help but change them a little. I think of a recipe as a starting place then I add or take things out to fit our tastes. I can honestly say I did not modify this one too much.
I highly recommend The Skinny Taste Cookbook to anyone who is cooking light but loves big flavors.
Stove Top and Oven
Recipe serves: 4
Serving size: 1/2 stuffed pepper
Total time: 70 minutes
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
-
olive oil
-
oregano
Grocery
-
2 red peppers
-
1 bulb garlic
-
1 onion
-
1 bag spinach 6 oz
-
1 bunch of fresh basil
-
1 bag bulgur
-
1 can vegetable broth
-
1 can crushed tomato 14.5 oz
-
1 bag shredded mozzarella cheese
-
1 parmesan romano cheese
Let's prep!
| ½ cup bulgur |
| 1 can vegetable broth 14.5 oz. |
| 1 teaspoon olive oil |
| 2 garlic cloves, chopped |
| 1 can crushed tomatoes 14.5 oz. |
| ⅓ cup grated parmesan cheese |
| ½ cup baby spinach |
| 2 tablespoons fresh basil |
| ½ cup mozzarella cheese |
| 2 large red bell peppers |
| Salt |
| Pepper |
| ¼ teaspoon oregano |
- Gather all your ingredients and measuring tools
- Chop 2 cloves of garlic and place in a small prep bowl; set aside
- Chop 1 small onion (1/2 cup) and place in a small prep bowl; set aside
- Julienne 2 tablespoons of fresh basil, place in a small prep bowl; set aside.
- Slice 2 red peppers in half, stem to bottom. Remove white parts and seeds.
- In a small prep bowl add:
- ¾ cup canned tomatoes
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼ teaspoon oregano
- Get out a casserole dish with a lid or use tin foil.
- Add ½ cup vegetable broth to the bottom of the pan. Add peppers face up.
Let's cook!
- Complete the prep from the prep tab above.
- Preheat oven to 350°
- Prepare ½ cup bulgur per package directions using vegetable broth instead of water.
- Heat a sauce pan over medium heat and sauté onion until soft 4 – 5 min.
- Add garlic for 1 minute then add the bowl of tomatoes and spices. Simmer for 5 minutes.
- Remove from heat then add to the tomato mixture:
- cooked bulgur
- 3 tablespoons parmesan cheese
- ½ cup baby spinach
- fresh basil
- ¼ cup mozzarella cheese
- Add ½ cup mixture to each pepper.
- Top each pepper with:
- 1 teaspoon grated parmesan cheese
- 1/8 cup crushed tomatoes
- 1/8 cup mozzarella cheese.
- Cover and bake for 45 – 50 minutes
This recipe can also be found in Weekly Dinners for 4 under $100 – Menu 6
