Best 2 Bulgur Stuffed Peppers Recipes
When it comes to creating a delightful vegetarian dish, bulgur stuffed peppers are an excellent choice. This culinary delight combines the goodness of bulgur, a whole-grain cereal, with the vibrant flavors of bell peppers and a variety of aromatic herbs and spices. Whether you're a seasoned chef or a novice cook, this article will guide you through the process of selecting the best recipe for bulgur stuffed peppers, ensuring a mouthwatering meal that will tantalize your taste buds and provide a satisfying and nutritious dining experience.
Here are our top 2 tried and tested recipes!
BULGUR-STUFFED PEPPERS
Enjoy this bell pepper stuffed with tasty bulgur mixture- a perfect side dish ready in 40 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 250, Carbohydrate 34 g, Cholesterol 30 mg, Fiber 8 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 700 mg
SWEET AND SOUR PEPPERS STUFFED WITH RICE OR BULGUR AND FENNEL
These sweet and sour peppers are great on their own, but they can also be filled. I like the filled peppers both cold, as sort of a salad, and warm. This is one instance in which fleshy red peppers work best.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h
Yield Serves 6
Number Of Ingredients 16
Steps:
- Simmer the peppers. Combine the water, sugar, vinegar, sliced onion, sliced garlic, salt, bay leaf and thyme in a large saucepan and bring to a simmer. Add the peppers, turn the heat to medium and boil gently for 15 minutes, checking and spooning liquid over the peppers from time to time if they are not submerged. Remove from the heat, allow to cool, cover and refrigerate until cold.
- Heat the olive oil over medium heat in a large skillet and add the fennel and a pinch of salt. Cook, stirring often, until the fennel is tender and fragrant, about 5 minutes. Add the garlic and continue to cook, stirring, for another 30 seconds to a minute, until fragrant, then stir in the rice or bulgur and mix together. Season to taste with salt and pepper and remove from the heat. Stir in the herbs.
- Set a strainer over a bowl and drain the peppers. Blot them dry with paper towels and arrange on a platter or on plates if serving cold. Arrange in a lightly oiled baking dish if serving hot, and preheat the oven to 350 degrees. Fill with the rice mixture and spoon 2 teaspoons of the marinade over the filling of each serving. Sprinkle on the feta. Serve or chill if serving cold. If serving warm place in the oven for 15 minutes, until the cheese softens.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 5 grams, Carbohydrate 75 grams, Fat 7 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 959 milligrams, Sugar 19 grams
Tips:
- Choose the right peppers: Bell peppers are the most common type of pepper used for stuffing, but you can also use poblano peppers, jalapeño peppers, or any other type of pepper that you like. Just make sure that the peppers are large enough to hold the stuffing and that they are not too spicy.
- Cook the bulgur ahead of time: Bulgur is a whole grain that needs to be cooked before it can be used in the stuffing. You can cook the bulgur according to the package directions or you can use a rice cooker. Once the bulgur is cooked, let it cool completely before adding it to the stuffing.
- Use a variety of vegetables in the stuffing: The more vegetables you use in the stuffing, the more flavorful it will be. Some common vegetables used in bulgur stuffed peppers include onions, celery, carrots, mushrooms, and tomatoes. You can also add other vegetables that you like, such as zucchini, eggplant, or spinach.
- Season the stuffing well: Don't be afraid to season the stuffing with your favorite herbs and spices. Some common herbs and spices used in bulgur stuffed peppers include garlic, paprika, cumin, and oregano. You can also add a pinch of cayenne pepper if you like a little bit of heat.
- Stuff the peppers tightly: The stuffing should be packed tightly into the peppers so that it doesn't fall out when you bake them. If you're having trouble getting the stuffing into the peppers, you can use a spoon or a fork to help you.
- Bake the peppers until they are tender: The peppers should be baked until they are tender and the stuffing is cooked through. The cooking time will vary depending on the size of the peppers and the type of pepper that you are using. Bell peppers typically take about 30 minutes to bake, while poblano peppers and jalapeño peppers may take a little longer.
Conclusion:
Bulgur stuffed peppers are a delicious and healthy meal that is perfect for a weeknight dinner or a special occasion. They are easy to make and can be customized to your own taste. With a variety of vegetables, herbs, and spices, you can create a flavorful stuffing that everyone will love. So next time you're looking for a new recipe to try, give bulgur stuffed peppers a try.
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