Peppers Stuffed with Cinnamon Bulgur

Our easy, meatless recipe is inspired by Middle Eastern cuisine and ready in less than 30 minutes.

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4.0 by 5 people

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  • Makes: 4 main-dish servings
  • Start to Finish: 30 mins

Peppers Stuffed with Cinnamon Bulgur

Reviews (0)

4.0 by 5 people

Rate This!

Directions

  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.

From the Test Kitchen

*

Four large poblano peppers may be substituted for the sweet peppers. Prepare as directed above.

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Nutrition Facts (Peppers Stuffed with Cinnamon Bulgur)

  • Per serving:
  • 250 kcal ,
  • 9 g fat
  • (4 g sat. fat ,
  • 20 mg chol. ,
  • 432 mg sodium ,
  • 35 g carb. ,
  • 8 g fiber ,
  • 10 g pro.
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