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1 3/4
cups water
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1/2
cup shredded carrot
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1/4
cup chopped onion
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1
teaspoon instant vegetable or chicken bouillon granules
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1/8
teaspoon salt
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3
inches stick cinnamon or dash ground cinnamon
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3/4
cup bulgur
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1/3
cup dried cranberries or raisins
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2
large or 4 small sweet peppers, any color*
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3/4
cup shredded Muenster, brick, or mozzarella cheese
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1/2
cup water
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2
tablespoons sliced almonds or chopped pecans, toasted
1. In a large skillet stir together the 1-3/4 cups water, carrot, onion, bouillon granules, salt, and cinnamon. Bring to boiling. Reduce heat and simmer, covered, for 5 minutes. Stir in bulgur and cranberries. Remove from heat. Cover and let stand for 5 minutes. If using stick cinnamon, remove from the bulgur mixture. Drain off excess liquid.
2. Meanwhile, halve the sweet peppers lengthwise, removing the seeds and membranes.
3. Stir shredded cheese into bulgur mixture; spoon into sweet pepper halves. Place sweet pepper halves in skillet. Add the 1/2 cup water. Bring to boiling. Reduce heat and simmer, covered, for 5 to 10 minutes or until sweet peppers are crisp-tender and bulgur mixture is heated through. Sprinkle with nuts. Makes 4 main-dish servings.
- Note *Four large poblano peppers may be substituted for the sweet peppers. Prepare as directed above.
- Calories 250,
- Protein (gm) 10,
- Carbohydrate (gm) 35,
- Fat, total (gm) 9,
- Cholesterol (mg) 20,
- Saturated fat (gm) 4,
- Dietary Fiber, total (gm) 8,
- Vitamin A (RE) 845,
- Vitamin C (mg) 83,
- Sodium (mg) 432,
- Calcium (DV %) 151,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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This is a seriously good dish. I've had this recipe for years (from one of the BHG recipe books from the market): the first time i tried it, as i was making it i though, oh man what is this gonna taste like. I was more than pleasantly surprised! YUMMY! EASY! Nicely done.
8/27/2011 04:50:07 PM Report Abuse