Peppers Stuffed with Cranberry Bulgur

A tasty combination of dried fruit, veggies, bulgur, and cheese is tucked neatly inside halved sweet peppers for this 30-minute, low-fat recipe.

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Peppers Stuffed with Cranberry Bulgur

Reviews (0)

1.0 by 2 people

Rate This!

Directions

  1. In a large skillet stir together the broth, carrot, and onion. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in bulgur and cranberries. Remove from heat. Cover and let stand for 5 minutes. 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, dividing evenly. Place sweet pepper halves in skillet. Add the 1/2 cup water. Bring to boiling; reduce heat. Simmer, covered, for 5 to 10 minutes or until sweet peppers are crisp-tender and bulgur mixture is heated through. Sprinkle with nuts.
  4. Makes 4 main-dish servings
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Nutrition Facts (Peppers Stuffed with Cranberry Bulgur)

  • Per serving:
  • 260 kcal ,
  • 9 g fat
  • (4 g sat. fat ,
  • 20 mg chol. ,
  • 552 mg sodium ,
  • 37 g carb. ,
  • 8 g fiber ,
  • 10 g pro.
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