PEPPERS****Pizza-Flavoured Bulgur Wheat Stuffed Peppers

By Unblond1

Very good for both. Dan even ate most of the pepper!
26/04/16 - Update. I had a medium sized zucchini that I halved and hollowed out and used instead of the pepper. It only took about half of the filling but it was very good and easier to eat that the pepper.

Ingredients

• 2 SERVINGS
• 1 tbsp. EVOO
• 2 - 3 tbsp. finely minced onion
• 1 clove garlic, minced
• 4 large mushrooms, minced
• 3/4 cup chicken broth
• 6 tbsp. coarse bulgur
• fresh basil, chopped
• fresh thyme, removed, from sprigs
• fresh oregano, removed, from sprigs
• 1 turkey pepperette
• 5 green olives, diced
• 1/4 cup pizza sauce
• 30 grams four cheese blend or grated cheese of choice
• 2 thin slices smoked cheese or melting cheese of choice

Details

Servings 2

Preparation

Step 1

* *Heat* the oil over a medium heat in a saucepan and *sauté* the onion and garlic for 10 minutes, or until nicely browned. *Add* the mushrooms and cook for a further 2 minutes.

* *Stir* in the stock, salt and pepper, and bring to a *boil*. *Add* the bulgur and stir. *Cover* the pot and reduce it to a *simmer* until the bulgur is tender, about 20 minutes. *Fluff* with a fork and cool slightly. *Stir* in the fresh herbs and refrigerate until ready to cook.

* *To cook*, *slice* pepperoni thinly and olives into chunks and *add* to bulgur, along with grated cheese and about 1/4 cup of pizza sauce, to moisten.

* *Put* the red pepper halves into individual oiled baking dishes and *stuff* with bulgur mixture. *Top* Dan's with some additional pizza sauce and *put* a bit of chicken broth in the bottom of mine.

* *Preheat* oven to 375,

* *Bake*, loosely covered, for 45 minutes, removing the foil for the last 10 or 15 minutes. *Top* each pepper with a slice of smoked Mozzarella and bake a further 10 minutes or so, until cheese starts to brown.

*NUTRITION:*

* Calories - 334
* Fat - 14.1
* Sat Fat - 4.0
* Carbs - 36.2
* Fibre - 8.6
* Protein - 20.0