STUFFED PEPPERS
MAKES 4 SERVINGS
INGREDIENTS
INSTRUCTIONS
1/4 cup dried currants
2 tbsp olive oil
3 medium sized onions, chopped
1/4 cup pine nuts
1 14 oz can tomato, petite diced
1 tbsp all spice
1 tsp salt
1/2 tsp black pepper
1/2 tsp cinnamon
1 cup coarse bulgur, rinsed
1-1/4 cup hot water
3 to 4 bell peppers, washed, cut in half and seeded
1/4 cup fresh dill, chopped
1/4 cup fresh mint, chopped
2 tbsp basil, chopped
1. Place dried currants in small bowl and pour 1/2 cup
boiling water over it. Set aside.
2. In 2 qt. ceramic dish, add bulgur and water. Place
in oven on baking tray on lower level.
3. Let bulgur stand for 10-15 minutes.
4. Place oil, onions and pine nuts in 9-inch pie pan
on baking tray on upper level. Cook onions until
translucent.
5. Stir in tomatoes, all spice, salt, pepper, and
cinnamon.
6. Remove 9-inch pie pan from oven and set aside
7. Drain the currants.
8. Fluff the bulgur with a fork; gently stir in currants,
dill, mint, and basil.
9. Fill each half of the peppers with the filling and
place on tray.
Nutrition Facts Per Serving:
Calories: 376
|
Fat: 13 g
|
Cholesterol: 0 mg
|
Sodium: 514 mg
|
Carbohydrate: 59 g
|
Protein: 10 g
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