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Red Pepper Stuffed with Bulgar and Sun-dried Tomatoes Recipe

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This recipe for Red Pepper Stuffed with Bulgar and Sun-dried Tomatoes, by , is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lisa English

Category:
Category:

Ingredients:  
Ingredients:  
3 large red bell peppers
1/2 c cracked wheat or bulgur
1/2 c chopped sundried tomatoes from jar packed in oil (reserve oil)
4 oz fresh baby spinach
1 small red onion, slivered
2 Tbsp olive oil (or reserved oil from sundried tomatoes)
1 can chickpeas, drained and rinsed
1/2 tsp dried thyme
1 cup grated part-skim mozzarella cheese

Directions:
Directions:
Preheat oven to 375.
Cut red peppers in half lengthwise, remove seeds and white membranes
Pour boiling water over bulgur just to cover in small dish to fit, let sit.
Toss spinach and onion in 2 Tbsp olive oil (or reserved oil from sundried tomatoes).
Heat 2 Tbsp olive oil in large skillet over medium heat, add spinach/onion mixture and lightly toss until spinach is just wilted. Mix in sundried tomatoes, bulgur, thyme and drained chickpeas.
Optional: add salt and pepper to taste
Place red peppers in large baking casserole or roasting pan, cut side up. Heap filling into centers of peppers. Sprinkle mozzarella cheese on top. Bake until cheese is melted and heated through, about 15 minutes.

 

 

 

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