Stuffed Peppers

Yield: 3 servings

Ingredients:

3 large bell peppers (any color)

1½ cups Bulgur Burger

2 Tablespoons chopped onion

1 clove garlic, finely chopped

½ teaspoon season salt (optional)

1 cup cooked brown or wild rice

3 Tablespoons parsley, minced

1 cup organic tomato sauce

½ plant-based non-dairy cheese

Garnish with fresh parsley

Directions:

Preheat oven to 350°F.

Remove top of bell pepper and then remove seeds and membranes; rinse peppers.

If necessary, cut thin slice from bottom of each pepper so they stand up straight.

In 10-inch skillet, combine bulgur, onion, garlic, season salt, rice, parsley, and tomato sauce and cook over medium heat 8 to 10 minutes, stirring occasionally, until hot.

Stuff peppers with mixture.

Stand peppers upright in ungreased glass baking dish. (A large, deep loaf pan works well.)

Add enough water to cover the bottom of the baking dish.

Cover with parchment paper and then cover parchment paper tightly with foil.

Bake for 20 minutes.

Uncover and sprinkle with non-dairy cheese.

Bake for about 10 more minutes or until peppers are tender and cheese is melted (with plant-based cheese, may need to cover with foil again to melt the cheese. Keep the foil/parchment paper off the cheese).

Sprinkle with fresh parsley, before serving, if desired.

Enjoy and Bon Appétit!

Quick Hints and Substitution Tips:

This recipe can be made faster by simply combining all ingredients in a large saucepan. Cover and bring to a boil. Reduce heat to simmer and cook for 25-30 minutes or until soft. It can also be combined in a crock-pot and cooked overnight on low, or 8-10 minutes in an Instant-Pot®.

Make a double or triple recipe and freeze in 1-2 cup portions or as appropriate for your family size.

Can use 2 Tablespoons onion powder and 1 teaspoon garlic powder in place of fresh vegetables.

Interested in more tasty recipes?

Order Dana's Start a New YOU!® Cookbook Here