Bulgur, Beef Stuffed Peppers

By blum099

Ingredients

• 8 large red, yellow and/or orange bell peppers, with stems if possible
• 2 cans (14 to 14 1/2-ounce) chicken broth
• 1 1/2 cups bulgur
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, crushed with press
• 1 pound ground beef or turkey
• 1 package (10-ounce) frozen chopped spinach, thawed and squeezed dry
• 1 teaspoon Italian seasoning
• 2 cans (28-ounce) crushed Italian tomatoes
• 1 cup shredded mozzarella cheese
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper

Details

Adapted from jovinacooksitalian.com

Preparation

Step 1

Directions

Cut 3/4-inch slice from the top of each pepper; reserve tops, including stems.

Remove seeds and ribs and cut a thin slice from bottom of each pepper, if needed, so they will stand upright.

Arrange 4 peppers and their tops (separately) on the same microwave-safe plate. Cook, uncovered, in the microwave on High 4 minutes. With tongs, transfer tops to a paper towel. Microwave peppers 4 to 5 minutes longer or until just tender. Invert peppers onto a double thickness of paper towels to drain. Repeat with remaining peppers and tops.

In a microwave-safe large bowl, combine chicken broth and bulgur. Cook, uncovered, in the microwave on High 12 to 15 minutes or until bulgur is tender, but still slightly chewy, and most of broth is absorbed. You can also do this on top of the stove. Bring the broth to a boil and stir in the bulgur. Reduce the heat and cook the bulgur until tender, about 7 minutes.

Meanwhile, in a deep 12-inch skillet, heat oil on medium until hot. Add onion and garlic, and cook 5 minutes or until onion begins to turn golden, stirring frequently. Remove 1/4 cup onion mixture and reserve. Add beef to the remaining onion in the skillet and cook 6 to 8 minutes or until beef is no longer pink, breaking up beef with the side of a wooden spoon.

Remove skillet from the heat and stir in cooked bulgur, spinach, Italian seasoning, 1 cup crushed tomatoes and 3/4 cup mozzarella. Fill peppers with bulgur mixture, using a generous 1 cup for each; sprinkle each pepper with the remaining 1/4 cup cheese. Replace pepper tops.

Preheat oven to 350 degrees F.

Wipe skillet clean and combine remaining crushed tomatoes, reserved onion mixture, salt and coarsely ground black pepper in the skillet; heat to boiling on medium-high, stirring occasionally.

Divide tomato sauce evenly between two 2-quart casseroles or 8" by 8" glass baking dishes. Place 4 peppers in each dish.

Cover one dish with foil and bake 35 minutes or until peppers are hot. Cover the second dish and freeze for another day.