I know, not everyone shares my enthusiasm for this first day of the work week but I'm just happy to put the weekend's indulgences behind me and get back on track! I'm starting off this fresh new week with a new-to-me recipe, Bulgur-Stuffed Bell Peppers from the book Carb Conscious Vegetarian by Robin Robertson.
Bulgur-Stuffed Bell Peppers
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4 red or yellow bell peppers -- halved lengthwise and seeded
1 tablespoon olive oil
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1 clove garlic -- finely chopped
2 cups coarsely chopped white mushrooms
2 tablespoons coarsely chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups cooked bulgur
1 cup tomato juice
Preheat the oven to 375°.
Place the peppers in a pot of boiling water for 3 to 4 minutes to soften slightly. Drain and set aside.
Heat the oil in a large skillet over medium heat. Add the onion and celery, cover, and cook until softened, about 5 minutes. Add the garlic and mushrooms and cook until tender, about 5 minutes. Add the parsley, salt and pepper.
Transfer to a large bowl and stir in the bulgur. Taste to adjust the seasoning. Stuff the peppers with the filling and place in a lightly oiled baking dish. Pour the tomato juice all over and cover with foil. Bake until the peppers are tender, about 30 minutes.
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Serves 4. Per Serving: 176 Calories; 4g Fat (25.2% calories from fat); 7g Protein; 21g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 473mg Sodium.