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Peppers Stuffed with Bulgur, Nuts & Raisins

http://www.eatingwell.com/recipes/peppers_stuffed_with_bulgur_nuts_raisins.html

From EatingWell:  March/April 1995

A nutty bulgur pilaf fills bright bell peppers. Make it a meal: Greek Revival Salad completes this vegetarian supper.

6 servings | Active Time: 30 minutes | Total Time: 45 minutes

Ingredients

Stuffed Peppers

Yogurt Sauce

Preparation

  1. To make the stuffed peppers: Preheat oven to 350°F. Bring a large pot of lightly salted water to a boil.
  2. Plunge bell peppers into the boiling water and cook until just tender, 5 to 8 minutes. Drain, shaking out any water that may have accumulated in the cavities. Set the bell peppers, cut side up, in a 9-by-13-inch baking dish.
  3. Heat oil in a 2-quart saucepan over medium heat. Add onion and cook, stirring, until soft, about 4 minutes. Stir in currants (or raisins) and sun-dried tomatoes to taste. Add broth, bulgur, cinnamon and allspice; bring to a boil. Reduce heat to low and simmer, covered, until all the liquid has been absorbed and the bulgur is tender, 10 to 15 minutes. Remove from heat, stir in pine nuts and season with salt and pepper.
  4. Spoon the bulgur filling into the bell peppers. Bake, uncovered, until heated through, about 15 minutes. Sprinkle with cilantro (or parsley).
  5. To make the sauce: Stir together yogurt, garlic and salt. Serve alongside the bell peppers.

Nutrition

Per serving : 230 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 1 mg Cholesterol; 40 g Carbohydrates; 8 g Protein; 8 g Fiber; 287 mg Sodium; 424 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 2 vegetable, 1 fat

Tips & Notes