Sausage-Mushroom Stuffed-Pepper Wedges
By Lv2Cook
Ingredients
- 2/3 cup uncooked bulgur
- OR
- 2/3 cup cracked wheat
- 2/3 cup boiling water
- 2 medium red bell peppers cut lengthwise into 4 wedges
- 2 medium green bell peppers cut lengthwise into 4 wedges
- 2 medium yellow bell peppers cut lengthwise into 4 wedges
- 1 cup water
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 (6-ounce) can tomato paste with garlic
- Cooking spray
- 1 cup chopped onion
- 12 ounces light smoked turkey sausage diced
- 2 (8-ounce) packages cremini or button mushrooms chopped
- 1 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon white pepper
Details
Servings 1
Preparation
Step 1
Preheat oven to 350º.
Combine bulgur and 2/3 cup boiling water in a large bowl; cover bulgur, and let stand for 30 minutes.
Cook pepper wedges in boiling water 2 minutes; drain well. Combine 1 cup water, sugar, salt, ground red pepper, and tomato paste in a small bowl.
Place a large saucepan coated with cooking spray over medium-high heat until hot. Add onion, sausage, and mushrooms; sauté 8 minutes or until vegetables are tender and sausage is browned. Add thyme, garlic powder, paprika, and white pepper; cook 5 minutes, stirring constantly. Remove from heat; stir in bulgur and tomato-paste mixture.
Arrange pepper wedges, skin sides down, in bottom of a 13 × 9-inch baking dish coated with cooking spray. Spoon sausage mixture into pepper wedges. Cover and bake at 350º for 30 minutes; uncover, and bake an additional 10 minutes.
Serving Size: 4 stuffed pepper wedges
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