Hearty Grain-filled Peppers |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Enjoy the homey goodness of meatless stuffed peppers.Great served with vegetables, salads, meat or just to eat by it self. Ingredients:
4 cups water |
1/2 tsp. ground cinnamon |
1/2 tsp. ground cumin |
2 cups bulgur wheat |
8-oz. white mushrooms, coarsley chopped |
1 1/2 cups fresh tomatoes, diced or (14 1/20z.) canned diced tomatoes, drained |
1 onion, finely chopped |
2 garlic cloves, minced |
1/2 cup fresh flat-leaf parsley, chopped |
1/3 cup raisins |
3 red bell peppers, halved, stemmed and seeded |
3 green bell peppers, halved, stemmed and seeded |
6 tbsp. plain fat-free yogurt |
1 tbsp. sunflower seeds, toasted |
Directions:
1. In a large saucepan, bring the water, cinnamon and cumin to a boil.Stir in the bulgur. When the water returns to a boil, reduce heat to low. Cover and simmer until the water is absorbed, about 15 minutes.
2. In a large skillet over medium heat, combine the mushrooms, tomatoes, onion, garlic and parsley. Cover and cook, stirring occasionally, until the vegetables are tender bt not mushy, about 10 minutes.
3. Stir the mushroom mixture and raisins into the cooked bulgur.
4. Preheat oven to 400 F.
5. Coat a shallow baking dish with nonstick cooking spray.
6. Arrange the bell peppers halves in a single layer, cut side up, in the dish. Divide the bulgur mixture among the bell peppers, mounding slightly. Cover tightly with aluminum foil. Bake until the peppers are tender and the filling is heated through, about 45 minutes.
7. To serve, place 2 bell pepper halves on individual plates. Top each with 1/2 Tbsp. of yogurt.
8. Garnish with sunflower seeds.
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