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

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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.

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  • 2

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

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

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