Another recipe from "The Recipe Club" by Andrea Israel and Nancy Garfinkel. This time I think I have a winner. At least the stuffing tastes great.
Ingredients: Makes 4 stuffed peppers
2 Cups raw bulgur wheat
3 3/4 cup water
2 teaspoons salt, plus additional for sprinkling
4 green peppers
1/4 cup oil
1 cup finely diced celery
1/4 cup finely diced carrots
1 bunch green onions, trimmed and sliced
1 clove garlic, minced
1/2 cup finely chopped spinach
1/2 cup finely diced green beans
1 tomato, sliced
1. Preheat the oven to 350 degrees
2. In a large pot over medium-high heat, combine the bulgur with 3 3/4 cup water and 1 teaspoon salt. Simmer, covered, until grains are tender and most of the water is evaporated, about 15 minutes. Drain any remaining water.
3. Meanwhile, with a knife, remove the tops from the pepper; finely chop and set aside. Discard the cores and seeds. Place the peppers in a steamer basket set over a pot of simmering water and cook, covered, until just tender. 5-7 minutes.
. Heat6 2 tablespoons oil in a medium pan over medium-high heat. Add the celery, carrot, green onions, chopped green peppers, and garlic. Cook, stirring until softened, about 5 minutes. Add the spinach, green beans, 1/4 cup water, and cayenne. Cover and cook 5 minutes.
5. Combine the vegetables and the grains. Add the remaining 2 tablespoons oil and 1 teaspoon salt. Divide the filling among the four peppers. Top each pepper with a tomato slice and sprinkle lightly with salt. Bake 15 minutes.
Instead of using one pepper per person, I cut the pepper in half and stufed one pepper for Jud and me. I wanted to taste more of the filling than the pepper. After trying it, Jud and I both decided that we would prefer to cut-up 1/2 bell pepper and add to the vegetables that you cook before adding the bulgur. I really liked it though.