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.
TO PRINT RECIPE: Click on the print icon located with the other social media icons under my signature. It is the last icon. You can print the entire post or the recipe only.
Spinach and Bulgur Wheat Stuffed Peppers
Adapted from An Edible Mosaic
- 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)
- 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.