Recipe by Derf
Wonderful looking presentation and lots of taste. from Canadian Living mag.
Top Review by Rita~
This was a good nice meatless meal. I used can diced tomatoes because thats what I had on hand. Everything else I followed. Lots of flavor from the onions, garlic, sage and texture from the almonds which gave it a nice crunchyness.
- 1⁄2 cup bulgur
- 1 1⁄3 cups boiling water
- 4 small sweet red peppers, about 2 lbs
- 4 cups mushrooms
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped finely
- 2 garlic cloves, smashed
- 1 tablespoon finely chopped fresh sage or 1 teaspoon dried sage
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon fresh ground pepper
- 1⁄2 cup asiago cheese, shredded
- 1⁄4 cup slivered almonds, toasted
- 1⁄4 cup fresh parsley, chopped
- 2 tablespoons lemon juice
- 2 plum tomatoes, seeded and diced
Directions See How It's Made
- In a large bowl, pour 1 1/3 cups boiling water over bulgur; cover and let stand for 15 minutes, drain and press out moisture; return to dry bowl.
- Meanwhile, slice tops off red peppers, leaving 2 inch high sides; core and scrape out seeds.
- Dice tops and set aside.
- In a food processor or by hand, finely chop mushrooms.
- In a large nonstick frypan, heat half of the oil over medium high heat; fry diced peppers, mushrooms, onion, garlic, sage and 1/2 teaspoon each of the salt and pepper until the liquid is evapourated, about 10 minutes.
- Add to bulgur along with cheese, almonds and parsley; toss to combine.
- Spoon bulgur mixture into peppers, mounding if necessary.
- Place peppers, stuffed side up, in 8 inch square glass baking dish.
- Drizzle with lemon juice and remaining oil; sprinkle diced tomato on top, sprinkle with remaining salt and pepper.
- Cover with foil; bake in 350f degree oven until peppers are almost tender, about 1 hour.
- Uncover and bake until tops are crusty, about 20 minutes.