Bulgur Pilaf-Stuffed Peppers

Bulgur Pilaf-Stuffed Peppers
Servings: 6 Prep 15 mins Cook 15 mins

Ingredients

  • 4 large sweet green, red or yellow peppers (about 10 ounces each)
  • 1 1/2 cups water
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 2 clove garlic, chopped
  • 1 1/2 teaspoons curry powder
  • 1 1/2 cups vegetable or chicken broth
  • 1 cup bulgur wheat
  • 1/2 cup dried apricots, chopped
  • 1/2 cup sweetened dried cranberries
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon black pepper
  • 1/2 cup pecans, toasted and chopped

Make It

1. Halve peppers lengthwise. Core and seed. Chop 2 pepper halves; set aside for pilaf. Place remaining pepper halves, cut-side down, in 13 x 9 x 2-inch glass baking dish. Pour the water into bottom of dish. Cover with microwave-safe plastic wrap. Microwave on 100% power for 8 minutes, turning dish after 4 minutes. Set aside.

2. In 3-quart saucepan, heat oil over medium-high heat. Add chopped pepper, onion, garlic and curry powder; saute 3 minutes. Add broth; bring to boiling. Add bulgur, dried apricots, cranberries, salt, cinnamon and black pepper. Cover; remove from heat. Let stand 10 minutes or until broth is absorbed. Stir in pecans.

3. Remove peppers from dish. Pat dry with paper towels. Fill each pepper half with 3/4 cup bulgur pilaf.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 264, Fat, total (g): 13, chol. (mg): , sat. fat (g): 1, carb. (g): 37, fiber (g): 6, pro. (g): 5, sodium (mg): 548, Percent Daily Values are based on a 2,000 calorie diet.