Cranberry-Bulgur Stuffed Peppers

I try to do at least one meatless meal per week. Not only does it save us money not having to buy meat, but it typically forces us to eat more veggies. One of our favorite meatless meals is Cranberry-Bulgur Stuffed Peppers.

Cranberry-Bulgur Stuffed Peppers
from Better Homes & Gardens New Cook Book

14 oz vegetable or chicken broth
1/2 cup shredded carrot (1 medium)
1/4 cup chopped onion (1 small)
3/4 cup bulgur
1/3 cup dried cranberries, cherries or raisins
2 large or 4 small sweet peppers
3/4 cup shredded Muenster, brick or mozzarella cheese
1/2 cup water
2 tbsp sliced almonds or chopped pecans, toasted

In a large skillet, stir together the broth, carrot and onion. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in bulgur and cranberries. Remove from heat. Cover and let stand for 5 minutes. Drain off excess liquid.

Meanwhile, remove the tops from the sweet peppers and remove the seeds and membranes. (I had some cutting issues last time I made these (see pictures below). The stems on two peppers ended up falling out, but it actually worked out pretty well because they were easier to eat!)

Stir shredded cheese into bulgur mixture; spoon into sweet pepper bottoms, dividing evenly. Place sweet peppers (and their tops) in skillet. Add the 1/3 cup water. Bring to boiling; reduce heat. Simmer, covered, for 5 to 10 minutes or until peppers are crisp-tender and bulgur mixture is heated through. Sprinkle with nuts.


Enjoy!



Linked up at The King's Court IV: What's Cooking Wednesday.