Peppers Stuffed with Cinnamon Bulgur
Recipe from Better Homes and Gardens

Make this easy meatless recipe, full of Middle Eastern flavors, in less than 30 minutes.


Peppers Stuffed with Cinnamon Bulgur

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Servings: Makes 4 main-dish servings.
Total Time: 30 mins
Related Categories: Low Calorie, Peppers, Stuffed Peppers, Vegetarian
 
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Ingredients
  • 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
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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.

Note
Four large poblano peppers may be substituted for the sweet peppers. Prepare as directed above.
Nutrition information
Calories 250, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 20 mg, Sodium 432 mg, Carbohydrate 35 g, Fiber 8 g, Protein 10 g. Daily Values: Vitamin A 82%, Vitamin C 141%, Calcium 15%, Iron 9%. Percent Daily Values are based on a 2,000 calorie diet
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