STUFFED PEPPERS WITH BULGUR-WALNUT PILAF

STUFFED PEPPERS WITH BULGUR-WALNUT PILAF image

Yield 4 servings

Number Of Ingredients 14

4 medium bell peppers
Pilaf:
3 tbsp olive oil
1 c uncooked bulgur
3/4 c boiling water
1/2 c lemon juice
1/4 c minced chives or scallion
1 tbsp minced fresh dill
3 tbsp minced Italian parsley
1/2 c packed crumbled feta
1/4 tsp salt
1/2 tsp pepper
1 c walnuts, toasted and chopped
3/4 c currants or chopped dried apricots

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.