I don’t know about you—but I’ve been overindulging lately and was craving something a little lighter that would appease my guilt and fill me up. So I searched high and low and found a winner in these stuffed peppers. I’m not a huge fan of ground beef, so I was thrilled these were filled with yummy vegetables instead.
The filling is amazing, and I wanted to gobble it all up before I even stuffed the peppers. 😀 To make the stuffing a little more robust, I also added mushrooms and a little parmesan cheese for an extra flavor punch. These definitely hit the spot – hearty yet light. Healthy and still delicious. Perfect to give my belly a little rest before the hitting all the holiday candy trays again.
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Spinach and Bulgur Wheat Stuffed Peppers
Adapted from An Edible Mosaic
Serves 6
Ingredients:
- 1 cup bulgur wheat (medium ground)
- 2 cups boiling vegetable broth or water
- 2 tablespoons olive oil
- 2 medium onions, diced
- 5 large cloves garlic, minced
- 1 lb baby spinach, rinsed
- 8 oz mushrooms (button or cremini), sliced
- 1/2 cup grated parmesan
- 6 medium bell peppers, halved and deseeded
- Salt and pepper to taste
- 4 tablespoons pine nuts (slivered almonds would be a fine substitute)
Instructions:
- Combine the bulgur and boiling vegetable broth in a medium bowl; cover and let sit until tender, about 20 minutes. If you used water, stir in 1/2 teaspoon of salt to mixture.
- Drain the bulgur in a fine mesh sieve. Set aside. (I skipped this step as my bulgur was pretty dry.)
- Preheat oven to 400F. Line a 9×13 pan with foil and place the peppers (cut side up) in the pan. Set aside.
- Heat 2 tablespoons of oil in a large skillet over medium heat; saute the onions until softened, about 5 to 7 minutes.
- Add the mushrooms and cook for 2-3 minutes. Next add garlic and cook for an additional minute.
- Stir in spinach and 1 tablespoon of water and cook (covered) until wilted, about 3 to 5 minutes.
- Remove from heat and stir in parmesan cheese and salt and pepper to taste.
- Mix the bulgur and spinach mixture together and spoon mixture into the peppers. Pour 4 tablespoons of water into the bottom of the pan; cover with foil or lid and bake until the peppers are tender, 30-45 minutes, depending on how soft you want the peppers.
- Coat a small skillet with non-stick spray and heat over medium heat. Add the pine nuts and cook until golden brown, about 1 to 2 minutes, stirring constantly.
- Sprinkle the toasted nuts on top of the stuffed peppers and serve.
Enjoy!
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