BULGUR-STUFFED PEPPERS

BULGUR-STUFFED PEPPERS image

Number Of Ingredients 11

1 and 3/4 cups water
1/2 cup shredded carrot
1/4 cup thinly sliced green onions
1 tsp instant veggie or chicken bouillon granules or 1/2 of a veggie bouillon cube crushed
3 inches stick cinnamon or dash ground cinnamon
1/8 tsp salt
3/4 cup bulgur
1/3 cup dried cranberries or raisins
4 small or 2 large yellow or red sweet peppers
3/4 cup shredded Muenster, brick, or mozzarella cheese (3 ounces)
1/2 cup water

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