Tuesday, June 23, 2009

A New Twist on Stuffed Peppers

Using Mrs. D. Lightful's Nestled Eggs recipe as inspiration, I came up with my own version using bulgur instead of rice.


For the filling you will need:
4 or 5 carrots, diced (you could grate the carrot to cut down on cooking time if you wish)
3 or 4 stalks celery, trimmed and diced into small pieces
1 small zucchini, diced into small pieces
1 onion, diced
1/2 head fennel, sliced thinly
1 tbsp butter
1 cup bulgur
2 cups water + 1 tbsp veggie bullion (or 2 cups veggie bullion)

Additionally you will need:
2 bell peppers, halved and seeded
4 eggs
Salt and Pepper to taste

Start by melting the butter in a heavy bottomed stockpot or high sided skillet. Add the carrots, onion, celery, zucchini, and fennel and cook until softened (about 10 minutes). Add the bulgur and mix everything well. Then add the veggie broth, cover and keep on low heat until all of the liquid has been absorbed.

While you're waiting for the bulgur to finish, put the peppers open side up in your casserole dish. Add about 1/4 cup of water, cover, and microwave for 5 minutes. If you don't want to nuke them you can steam them on the stovetop or prebake them for 10-15 minutes. Drain the water off.

Fill the pepper halves about 2/3 of the way full of the bulgur mixture. Put the rest of the bulgur in the bottom of your casserole dish. Nestle the pepper halves into the bulgur. Crack an egg into each pepper half and bake at 150 C (300F) for about 25 minutes. The eggs should be set and cooked through. Salt and pepper to taste!

If you don't want to do the eggs, this still makes a fabulous vegetarian stuffed pepper filling.


Be sure to check out Tasty Tuesday @ Balancing Beauty and Bedlam and Tempt my Tummy Tuesday @ Blessed with Grace for more yummy recipes.


Monica said...

Hmm,Never had bulgar before but this recipe sounds delicious!Thanks!

Alea said...

What a pretty meal! I am filing this away until I harvest my peppers. Thanks for another wondeful recipe!

Keetha Broyles said...

Sure look pretty - - - I don't think I would EVER have thought of putting eggs in stuffed peppers.

Sharinskishe said...

Your dish came out looking delicious and beautiful with all the colors! I am going to try this with tomatoes. Stuffed tomatoes is sounding really good to me since I first saw this on your menu. I only wish I had my own from my garden to try.

I am going to try to find good stuffing tomatoes at the store today. Nice red, a little yellow and hopefully green. Some stores put their greens out and some keep them in the back until they are red. I love green toms and can never get enough. I have 8 tom plants this year and so I hope to have enough green ones and also get a few red ones.

Thanks for posting and making this look delicious and inviting~!!!!

The Desperate Cook said...

This would be such a pretty dish for my Thanksgiving table.

Meal Planning with Connie said...

This sounds delicious and looks beautiful!
Thanks for linking it to Finger-lickin' Good Recipes Friday! You're a peach!
Have a great week-end!!

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