Best Bulgur Stuffed Peppers Recipes

STUFFED SWEET PEPPERS WITH TUNA, BULGUR AND HERBS

Steps:

• Heat oven to 400 degrees. On a rimmed baking sheet, toss peppers with 1 1/2 tablespoons oil and 1/4 teaspoon salt. Roast, stirring once or twice, until peppers are tender, 15 to 22 minutes. Set aside to cool.
• Meanwhile, in a medium pot, heat 1 tablespoon oil over medium heat. Add bulgur and toast, stirring, until it smells nutty, about 3 minutes. Add tomato paste, cumin and 1 teaspoon salt, and sauté until tomato paste darkens, 1 to 2 minutes. Pour in stock or water and bring to a boil. Lower heat and simmer until bulgur is soft all the way through, 15 to 20 minutes. Drain off any remaining liquid and set aside to cool.
• Heat a large skillet over medium-high heat. Add 1 tablespoon oil and heat until shimmering. Add celery and sauté until just beginning to soften, about 3 minutes. Add onion, green bell pepper, jalapeño, garlic and anchovies (if using). Sauté until vegetables are just tender but not soft (a little texture is welcome), 4 to 6 minutes. If mixture begins to stick to the bottom of the pan, add a tablespoon or two of water. Season with salt and pepper to taste. Set aside to cool.
• Put tuna in a large bowl and use a fork to break into chunks. Add remaining 2 1/2 tablespoons oil, mayonnaise (or yogurt) and lemon juice and mash until tuna is broken into small flakes. Mix in onion-celery mixture, bulgur, herbs and capers and stir well. Taste and add more salt, pepper and/or lemon juice as needed.
• Make a slit lengthwise down each pepper to open it up. Stuff the bulgur mixture into the open peppers, then pinch the peppers so that the stuffing holds the two sides together. (It's O.K. if the peppers aren't completely closed.) Arrange on a platter, sprinkle with lemon juice and garnish with herbs. Serve immediately or at room temperature.

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 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.

STUFFED PEPPERS WITH BULGUR-WALNUT PILAF

Steps:

• Preheat the oven to 375F. Lightly oil a baking tray. Cut stem off pepper, reserve. Scrape out pith and seeds. Pilaf: Place a medium-small skillet over medium heat and wait about 1 min. Pour in 2 tbsp of oil and swirl to coat. Add the uncooked bulgur and sauté over medium heat for about 5 min. Keep stirring during this process to be sure it doesn't burn. Pour in the water, place the lid on the pan and turn off the heat. Let stand 30 min. After 30 min, fluff with a fork as you add the remaining oil and lemon juice. Stir in chives, dill, parsley and feta, and then add salt and pepper to taste. Stir in walnuts and dried fruit and serve warm or at room temperature. Spoon in 1/2 c pilaf per pepper, patiently packing it down as you go. Place stems back on top as a pug for the filling. Brush the outside surface of each pepper with a little additional olive oil, and place them standing upright, if possible, on the prepared tray. Bake for 35 min in the center of the oven. Let sit for at least 5 min; serve hot or warm.

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.

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.

BULGUR-STUFFED PEPPERS

Steps:

• 1. In a large skillet combine the 1 and 3/4 cups water, the carrot, green onions, bouillon, cinnamon, and salt. Bring to boiling reduce heat. Simmer, covered, for 5 minutes. Stir in the bulgur and cranberries or raisings. Remove from heat. Cover and let stand for 5 minutes. If using stick cinnamon, remove from the bulgur mixture. Drain off excess liquid. 2. Meanwhile, halve the sweet peppers lengthwise; remove and discard the seeds and membranes. 3. Stir shredded cheese into bulgur mixture; spoon into sweet pepper halves. Place the sweet pepper halves in a large skillet. Add 1/2 cup water. Bring to boiling; reduce heat. Simmer, covered for 5 to 10 minutes or until sweet peppers are crisp-tender and bulgur mixture is heated through. Nutrition Facts per serving: 246 calories 7 g total fat (4 g saturated) 20 mg cholesterol 348 mg sodium 39 g carbohydrates 7 g fiber 10 g protein 97% Vit A 431% Vitamin C 19% calcium 9% iron