Peppers Stuffed with Cinnamon Bulgur
- 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.
- Meanwhile, halve the sweet peppers lengthwise, removing the seeds and membranes.
- 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.
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.