Stuffed Red Peppers

I got creative during the summer after joining a CSA. Each week a large box of beautiful, fresh veggies arrived at the door, but since the contents were unpredictable, I had to be flexible. Everything in this dish except the mushrooms, bulghur and seasonings came from the farm. It was delicious!

Photo by vegielover

PREP TIME

45

minutes

TOTAL TIME

75

minutes

SERVINGS

4

servings

PREP TIME

45

minutes

TOTAL TIME

75

minutes

SERVINGS

4

servings

Ingredients

  • 1

    red onion, finely chopped

  • 4

    cloves garlic, minced

  • 1

    carrot, diced

  • 4

    large mushrooms, diced

  • 1

    small cherry pepper, diced

  • 2

    small yellow squash, diced

  • 1

    small eggplant, peeled if desired, and diced

  • 1

    very large or 2 medium tomatoes, diced

  • 1/3

    cup bulghur wheat

  • 1

    Tbs. nutritional yeast

  • 1

    Tbs. Bragg’s Liquid Aminos or low sodium soy sauce

  • 2

    tsp. Italian herb mix

  • 4

    large red bell peppers

Directions

Begin to sauté the onions and garlic in a large pot. Dice the next six vegetables in order and add them to the pot as they are ready, stirring the pot after each addition. Add the bulghur wheat and seasoning, stir and continue to simmer about 10 more minutes. Meanwhile, cut off the tops of the red bell peppers and remove all seeds and ribs. Spoon the vegetable mixture into the cavities, packing lightly. Stand on a foil lined baking tray and bake at 325º for 30 minutes.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: