Bulgur-Stuffed Bell Peppers

Name: Bulgur-Stuffed Bell Peppers
Ingredients: 1¼ cups medium-grind bulgur; 1½ cups hot vegetable broth; 4 to 6 large bell peppers (any color), tops cut off and seeds removed; 8 ounces chopped baby spinach, chard, or kale; 8 ounces chopped baby spinach, chard, or kale; 8 ounces chopped baby spinach, chard, or kale; 1 (14.5-ounce) can fire-roasted diced tomatoes, drained and finely chopped; 1 tablespoon olive oil or ¼ cup water; 1 tablespoon olive oil or ¼ cup water; 1 small yellow onion, minced; 3 garlic cloves, minced; ¼ cup ground walnuts; ¼ teaspoon freshly ground black pepper; ½ teaspoon salt; ¼ teaspoon red pepper flakes; 1 tablespoon minced fresh basil or 1 teaspoon dried basil; 1 tablespoon minced fresh basil or 1 teaspoon dried basil; 3 tablespoons minced fresh Italian parsley; 3 tablespoons raisins

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

A hearty stuffing made with bulgur, spinach, and tomatoes makes these flavorful peppers an enticing one-dish meal. These are easy to assemble ahead of time (or even the night before) so that you can just bake and serve.

Ingredients

1¼ cups medium-grind bulgur
1½ cups hot vegetable broth
4 to 6 large

Stew
Vegan

Method

Preheat the oven to 375°F. Lightly oil a 2-quart baking dish and add ½ inch of water to the bottom.
Combine the bulgur and hot broth in a saucepan or heatproof bowl. Cover and set aside.
Steam the bell peppers on a rack set over boiling water