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Bulgur-Stuffed Peppers

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<RcpE name= " Bulgur-Stuffed Peppers " author= " " >

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* Exported from MasterCook *

 

Bulgur-Stuffed Peppers

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Grains Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 medium green bell peppers -- cut in half lengthwi

1 cup uncooked bulgur

1/2 cup onion -- chopped

1 teaspoon dill weed -- dried

1 teaspoon bouillon -- chicken-flavor

instant

2 teaspoons margarine or butter

2 1/4 cups water

1 1/3 cups frozen peas -- rinsed to remove ice

3 tablespoons red bell pepper -- chopped

2 ounces mozzarella cheese -- (1/2 cup) shredded

 

MICROWAVE DIRECTIONS: Place bell pepper halves in 12x8-inch (2-quart)

microwave-safe baking dish. Cover with microwave-safe plastic wrap. Microwave

on HIGH for 4 to 5 minutes or until peppers are crisp-tender. Keep covered; set

aside.

 

In 2-quart microwave-safe casserole, combine bulgur, onion, dill, bouillon,

margarine and water; mix well. Cover tightly. Microwave on HIGH for 12 minutes.

Stir in peas and red bell pepper. Cover tightly. Microwave on HIGH about 5

minutes or until liquid is absorbed.

 

Spoon about 1/2 cup bulgur mixture into each pepper half. Microwave on HIGH for

2 to 3 minutes or until thoroughly heated. Sprinkle 1 tablespoon cheese over

each pepper half. Serve immediately.

 

CONVENTIONAL DIRECTIONS: Place bell pepper halves in boiling water for 5

minutes or until slightly softened; drain. Set aside.

 

Meanwhile, combine bulgur, onion, dill, bouillon, margarine and water in medium

saucepan; mix well. Bring to a boil. Reduce heat; cover and simmer 8 minutes.

Add peas and red bell pepper; simmer about 5 minutes or until liquid is

absorbed.

 

Spoon about 1/2 cup bulgur mixture into each pepper half. Sprinkle 1 tablespoon

cheese over each pepper half. Serve immediately.

 

TIP: To save time, cook bell pepper halves as directed in microwave directions.

Cook bulgur as directed in conventional directions.

 

DIETARY EXCHANGES: 1 1/2 Starch, 1/2 High-Fat Meat, 2 Vegetable

 

Source:

" Pillsbury's 30-Minute Low-Fat Dinners "

S(Formatted by):

" Lindell Martin on March 11, 2000 "

Copyright:

" Recipes, text, photos ©1995, The Pillsbury Co. All Rights

Reserved. "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 124 Calories (kcal); 4g Total Fat; (27% calories from fat); 7g

Protein; 17g Carbohydrate; 13mg Cholesterol; 120mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

NOTES : Bulgur, peas and cheese provide the protein in this meatless version of

stuffed peppers. Serve two pepper halves per person as an entree or one half as

a side dish.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 4 " />

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<CatS>

<CatT>

Grains

</CatT>

<CatT>

Vegetarian

</CatT>

</CatS>

<IngR name= " green bell peppers " unit= " medium " qty= " 4 " >

<IPrp>

cut in half lengthwise, seeds removed

</IPrp>

</IngR>

<IngR name= " uncooked bulgur " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " onion " unit= " cup " qty= " 1/2 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " dill weed " unit= " teaspoon " qty= " 1 " >

<IPrp>

dried

</IPrp>

</IngR>

<IngR name= " bouillon " unit= " teaspoon " qty= " 1 " >

<IPrp>

chicken-flavor

</IPrp>

</IngR>

<IngR name= " instant " ></IngR>

<IngR name= " margarine or butter " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " water " unit= " cups " qty= " 2 1/4 " ></IngR>

<IngR name= " frozen peas " unit= " cups " qty= " 1 1/3 " >

<IPrp>

rinsed to remove ice crystals, drained

</IPrp>

</IngR>

<IngR name= " red bell pepper " unit= " tablespoons " qty= " 3 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " mozzarella cheese " unit= " ounces " qty= " 2 " >

<IPrp>

(1/2 cup) shredded

</IPrp>

</IngR>

<DirS>

<DirT>

MICROWAVE DIRECTIONS: Place bell pepper halves in 12x8-inch (2-quart)

microwave-safe baking dish. Cover with microwave-safe plastic wrap. Microwave

on HIGH for 4 to 5 minutes or until peppers are crisp-tender. Keep covered; set

aside.

</DirT>

<DirT>

In 2-quart microwave-safe casserole, combine bulgur, onion, dill, bouillon,

margarine and water; mix well. Cover tightly. Microwave on HIGH for 12 minutes.

Stir in peas and red bell pepper. Cover tightly. Microwave on HIGH about 5

minutes or until liquid is absorbed.

</DirT>

<DirT>

Spoon about 1/2 cup bulgur mixture into each pepper half. Microwave on HIGH for

2 to 3 minutes or until thoroughly heated. Sprinkle 1 tablespoon cheese over

each pepper half. Serve immediately.

</DirT>

<DirT>

CONVENTIONAL DIRECTIONS: Place bell pepper halves in boiling water for 5

minutes or until slightly softened; drain. Set aside.

</DirT>

<DirT>

Meanwhile, combine bulgur, onion, dill, bouillon, margarine and water in medium

saucepan; mix well. Bring to a boil. Reduce heat; cover and simmer 8 minutes.

Add peas and red bell pepper; simmer about 5 minutes or until liquid is

absorbed.

</DirT>

<DirT>

Spoon about 1/2 cup bulgur mixture into each pepper half. Sprinkle 1 tablespoon

cheese over each pepper half. Serve immediately.

</DirT>

<DirT>

TIP: To save time, cook bell pepper halves as directed in microwave directions.

Cook bulgur as directed in conventional directions.

</DirT>

<DirT>

DIETARY EXCHANGES: 1 1/2 Starch, 1/2 High-Fat Meat, 2 Vegetable

</DirT>

</DirS>

<Srce>

Pillsbury & apos;s 30-Minute Low-Fat Dinners

</Srce>

<AltS label= " Formatted by " source= " Lindell Martin on March 11, 2000 " />

<CpyR>

Recipes, text, photos ©1995, The Pillsbury Co. .

</CpyR>

<Note>

Bulgur, peas and cheese provide the protein in this meatless version of stuffed

peppers. Serve two pepper halves per person as an entree or one half as a side

dish.

</Note>

</RcpE></mx2>