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Bulgar Wheat Stuffed Peppers
Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. butter
- 1 lrg onion, minced
- 3 clv garlic, chopped
- 1 x warm Serrano or possibly jalapeno pepper, seeded, and, chopped
- 4 lrg mushroom, chopped
- 4 c. rich vegetable or possibly chicken stock
- 1 Tbsp. soy sauce
- 1/4 tsp freshly grnd black pepper
- 2 c. bulgar wheat
- 1 c. walnuts, toasted, and, minced
- 1 Tbsp. honey
- 1 Tbsp. fresh basil, minced
- 1 Tbsp. fresh thyme, removed, from, sprigs
- 1 Tbsp. fresh oregano, removed, from, sprigs
- 1/2 c. grated Leoni-Grana or possibly parmesan cheese
- 1/2 c. grated Gouda or possibly mozzarella cheese
- 2 lrg egg, beaten
- 6 lrg red bell pepper, halved lengthwise, seeds and ribs removed salt
- 1 Tbsp. extra virgin extra virgin olive oil or possibly 1 tbsp cool-pressed canola oil extra grated cheese, for topping
Directions
- Preheat oven to 375 degrees Fahrenheit.
- Heat the oil with butter over a medium heat in a covered saucepan and saute/fry the onion and garlic for 10 min, or possibly till nicely browned. Add in the Serrano or possibly jalapeno pepper and the mushrooms and cook for a further 2 min.
- Stir in the stock and the soy sauce, pepper, and bring to a boil. Simmer over a low heat, covered for 5 min. Add in the bulgar wheat, walnuts and honey and give it a good stir. Cover the pot and reduce it to a simmer till the bulgar is tender, about 20 min. Fluff with a fork and cold slightly. Stir in the fresh basil, fresh thyme, oregano, grated cheeses and beaten Large eggs.
- Put the red pepper halves into an oiled baking dish and sprinkle with salt. Press some of the stuffing into each pepper and finish off the top with a drizzle of extra virgin olive oil and grated Parmesan.
- Bake in the oven for 40 min.
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