Recipe by:  Barbara Rolls

Servings: 4

1 C veggie broth
2/3 C bulgur
4 bell peppers, about 2lbs
1/2 C finely chopped celery
1/4 C chopped scallions
1/2 C diced mushrooms
1/2 C peeled, shredded carrots
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp salt
pinch of cayenne pepper

Bring broth & bulgur to a boil in a 2 quart saucepan, stirring constantly. Reduce heat, cover, and simmer for 10 minutes. Fluff with a fork and put in large bowl.

Preheat oven to 375F

Lightly coat 8×8″ baking dish with cooking spray.

Cut tops off bell peppers, core, remove seeds. Cut a very thin slice off bottom of bell pepper so it will stand upright.

Blanch peppers in a pot of boiling water for 3 minutes. Remove and drain peppers upside down on paper towels.

Combine the remaining ingredients with the bulgur & toss well. Scoop mixture into peppers, and bake upright for 15-20 minutes.

NOTE: Omit the salt to make this dish suitable for the Eat To Live program.

Serving = 1 pepper Calories – 150 Carbohydrate – 27g Fat – 3g Protein – 8g Fiber – 8g

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