BULGARIAN PEPPER AND CHEESE CASSEROLE

Bulgarian Pepper and Cheese Casserole image

This is from the Moosewood cookbook, halved and with a slight change. It is so good, I make it almost every week!

Provided by j-jitterbug

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups bulgur
1 1/2 cups boiling water
2 cups green bell peppers or 2 cups red bell peppers, diced
3/4 cup mushroom, sliced
3/4 cup onion, chopped
2 tablespoons butter
2 teaspoons tamari (a soy sauce)
2 teaspoons sherry wine or 2 teaspoons other red wine
1/2 teaspoon marjoram
salt
pepper
3/4 cup cottage cheese or 3/4 cup ricotta cheese
1/2 cup feta cheese, crumbled
2 eggs, beaten
paprika

Steps:

Soak bulghar in boiling water during prep time (~15minutes).
Preheat oven to 350 degrees.
Grease small casserole dish with 1/2 tablespoons of butter.
On medium heat, saute remaining butter and chopped onions until soft.
Stir in mushrooms and peppers, and heat through (3-6 minutes).
Add tamari, sherry, marjoram and salt and pepper (to taste), then remove from heat.
In a small bowl, mix cheeses and beaten egg together.
Put bulghar evenly in casserole pan.
Cover with pepper mixture, then cheese mixture and dust with paprika.
Bake 40 minutes, uncovered.

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