Bulgur has a nutty flavor and it’s a lovely addition to the tastes in this recipe that include tomatoes, fresh parsley and fresh basil.
Keep your fresh tomatoes for salads and use canned tomatoes with their juice for the stuffing, and dress up your table with color choosing the bell pepper color of your choice – green, red, yellow, and/or orange.
This recipe, if you decide to skip the feta on top is ideal for Lent, too.
6 large bell peppers (any color) (or 10-12 medium-small peppers)
1/4 cup of olive oil
1/2 cup of grated onion
1 cup of bulgur (or parboiled cracked wheat)
1 can (14.5 oz) of chopped tomatoes (plain or stewed)
1 3/4 cups of water
1 teaspoon of sea salt
1/4 teaspoon of freshly ground pepper
1/2 cup of finely chopped fresh flat-leaf parsley
1/3 cup of finely chopped fresh basil
1/2 cup water
Yield: serves 6, 1 large or 2 small peppers per person
1. Cut a 1/2 to 3/4 inch cap off the top of the peppers. scoop out and discard seeds and any excess white pulp. Rinse well and set aside to drain. Keep the cap.
2. In a skillet, sauté the onion in olive oil for 1-2 minutes. Add bulgur and stir to coat with oil. Stir in canned tomatoes with juice, 1 1/2 cups of water, salt, and pepper, and bring to a boil over medium heat. Cook for 10 minutes, stirring frequently.
3. Stir in parsley and basil to distribute well and remove from heat. Let rest for 5 minutes.
4. Preheat oven to 180°C.
5. Use a teaspoon and stuff the peppers loosely to within 1/4 inch of the top.
6. Place peppers upright in a baking dish, to fit snugly so they won’t tip. Place caps on top, add 1/2 cup of water to the bottom of the dish, and cook in a 180°C oven for 1 hour 15 minutes, or until the peppers have softened to your preference.
7. Allow to cool, and serve. Stuffed peppers are generally enjoyed at room temperature.
Note: If the caps start to get too dark, cover the dish loosely with foil for the remainder of cooking time.
For more Greek recipes go to www.greekfood.about.com