Recipe

Hearty Grain-filled Peppers Recipe

	Bluewaterandsand / All my dishes 1 year, 6 months ago Enjoy the homey goodness of meatless stuffed peppers.Great served with vegetables, salads, meat or just to eat by it self. Prep:25m Cook:60m Servings:6	Bluewateran
	hearty grainfilled peppers

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Fans

lunasea

momo_55gra

angieaugus

Ingredients

4 cups water

1/2 tsp. ground cinnamon

1/2 tsp. ground cumin

2 cups bulgur wheat

8-oz. white mushrooms, coarsley chopped

1 1/2 cups fresh tomatoes, diced or (14 1/20z.) canned diced tomatoes, drained

1 onion, finely chopped

2 garlic cloves, minced

1/2 cup fresh flat-leaf parsley, chopped

1/3 cup raisins

3 red bell peppers, halved, stemmed and seeded

3 green bell peppers, halved, stemmed and seeded

6 Tbsp. plain fat-free yogurt

1 Tbsp. sunflower seeds, toasted

Directions

In a large saucepan, bring the water, cinnamon and cumin to a boil.Stir in the bulgur. When the water returns to a boil, reduce heat to low. Cover and simmer until the water is absorbed, about 15 minutes.

In a large skillet over medium heat, combine the mushrooms, tomatoes, onion, garlic and parsley. Cover and cook, stirring occasionally, until the vegetables are tender bt not mushy, about 10 minutes.

Stir the mushroom mixture and raisins into the cooked bulgur.

Preheat oven to 400 F.

Coat a shallow baking dish with nonstick cooking spray.

Arrange the bell peppers halves in a single layer, cut side up, in the dish. Divide the bulgur mixture among the bell peppers, mounding slightly. Cover tightly with aluminum foil. Bake until the peppers are tender and the filling is heated through, about 45 minutes.

To serve, place 2 bell pepper halves on individual plates. Top each with 1/2 Tbsp. of yogurt.

Garnish with sunflower seeds.

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