In a large bowl, pour 1 1/3 cups boiling water over bulgur; cover and let stand for 15 minutes, drain and press out moisture; return to dry bowl.
Meanwhile, slice tops off red peppers, leaving 2 inch high sides; core and scrape out seeds.
Dice tops and set aside.
In a food processor or by hand, finely chop mushrooms.
In a large nonstick frypan, heat half of the oil over medium high heat; fry diced peppers, mushrooms, onion, garlic, sage and 1/2 teaspoon each of the salt and pepper until the liquid is evapourated, about 10 minutes.
Add to bulgur along with cheese, almonds and parsley; toss to combine.
Spoon bulgur mixture into peppers, mounding if necessary.
Place peppers, stuffed side up, in 8 inch square glass baking dish.
Drizzle with lemon juice and remaining oil; sprinkle diced tomato on top, sprinkle with remaining salt and pepper.
Cover with foil; bake in 350f degree oven until peppers are almost tender, about 1 hour.
Uncover and bake until tops are crusty, about 20 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	357.51 Kcal (1497 kJ)
Calories from fat	181.78 Kcal
		% Daily Value*
Total Fat	20.2g	31%
Cholesterol	20.11mg	7%
Sodium	927.92mg	39%
Potassium	696.93mg	15%
Total Carbs	28g	9%
Sugars	7.43g	30%
Dietary Fiber	7.55g	30%
Protein	18.38g	37%
Vitamin C	111mg	185%
Iron	1.8mg	10%
Calcium	419.9mg	42%

Amount Per 100 g
Calories	99.37 Kcal (416 kJ)
Calories from fat	50.53 Kcal
		% Daily Value*
Total Fat	5.61g	31%
Cholesterol	5.59mg	7%
Sodium	257.92mg	39%
Potassium	193.71mg	15%
Total Carbs	7.78g	9%
Sugars	2.07g	30%
Dietary Fiber	2.1g	30%
Protein	5.11g	37%
Vitamin C	30.8mg	185%
Iron	0.5mg	10%
Calcium	116.7mg	42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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