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Bulgur Stuffed Peppers




Source of Recipe


Better Homes and Gardens


1-3/4 cups water
1/2 cup shredded carrot
1/4 cup chopped onion
1 teaspoon instant vegetable or chicken bouillon granules
1/8 teaspoon salt
3 inches stick cinnamon or dash ground cinnamon
3/4 cup bulgur
1/3 cup dried cranberries or raisins
2 large or 4 small sweet peppers, any color*
3/4 cup shredded Muenster, brick, or mozzarella cheese
1/2 cup water
2 tablespoons sliced almonds or chopped pecans, toasted

In a large skillet stir together the 1-3/4 cups water, carrot, onion, bouillon granules, salt, and cinnamon. Bring to boiling. Reduce heat and simmer, covered, for 5 minutes. Stir in bulgur and cranberries. Remove from heat. Cover and let stand for 5 minutes. If using stick cinnamon, remove from the bulgur mixture. Drain off excess liquid.
Meanwhile, halve the sweet peppers lengthwise, removing the seeds and membranes.
Stir shredded cheese into bulgur mixture; spoon into sweet pepper halves. Place sweet pepper halves in skillet. Add the 1/2 cup water. Bring to boiling. Reduce heat and simmer, covered, for 5 to 10 minutes or until sweet peppers are crisp-tender and bulgur mixture is heated through. Sprinkle with nuts.

Makes 4 main-dish servings

*Note: Four large poblano peppers may be substituted for the sweet peppers. Prepare as directed above.