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Recipe Summary

prep:
15 mins
cook:
15 mins
Servings:
6
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Ingredients

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Directions

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  • 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.

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  • In 3-quart saucepan, heat oil over medium-high heat. Add chopped pepper, onion, garlic and curry powder; sauté 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.

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

Nutrition Facts

264 calories; total fat 13g; saturated fat 1g; cholesterol 0mg; sodium 548mg; carbohydrates 37g; fiber 6g; protein 5g.
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