Sweet Red Bell Peppers Stuffed With Bulgur

“Wonderful looking presentation and lots of taste. from Canadian Living mag.”
2hrs 15mins

Ingredients Nutrition


  1. In a large bowl, pour 1 1/3 cups boiling water over bulgur; cover and let stand for 15 minutes, drain and press out moisture; return to dry bowl.
  2. Meanwhile, slice tops off red peppers, leaving 2 inch high sides; core and scrape out seeds.
  3. Dice tops and set aside.
  4. In a food processor or by hand, finely chop mushrooms.
  5. In a large nonstick frypan, heat half of the oil over medium high heat; fry diced peppers, mushrooms, onion, garlic, sage and 1/2 teaspoon each of the salt and pepper until the liquid is evapourated, about 10 minutes.
  6. Add to bulgur along with cheese, almonds and parsley; toss to combine.
  7. Spoon bulgur mixture into peppers, mounding if necessary.
  8. Place peppers, stuffed side up, in 8 inch square glass baking dish.
  9. Drizzle with lemon juice and remaining oil; sprinkle diced tomato on top, sprinkle with remaining salt and pepper.
  10. Cover with foil; bake in 350f degree oven until peppers are almost tender, about 1 hour.
  11. Uncover and bake until tops are crusty, about 20 minutes.

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