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.
