Best Soy And Bulgur Stuffed Peppers Recipes

BEST SOY STUFFED BELL PEPPERS

Steps:

• Remove tops and seeds from 6 green peppers. Simmer cleaned peppers (upright) for 5 minutes in 1/2" salted water. Drain and cool slightly before stuffing. (This step will eliminate the slightly bitter taste stuffed peppers often have.).
• Cook rice according to box.
• Sauté onion, Soy crumbles, garlic, mushrooms in butter. Add Meatloaf mix, water, sugar, and pepper.
• Continue to cook over med heat. Cover and simmer for about 5 minute.
• When rice and soy mixture is complete, stir together in large bowl with half can of sauce. Stuff peppers with soy and rice mixture.
• Place in shallow, oven-proof dish. Pour remaining tomato sauce over and around peppers. Bake at 350 degrees 45 to 50 minutes. Yield: 4 servings.

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.

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.