Soy and Bulgur Stuffed Peppers

This is a delicious vegetarian alternative to stuffed bell peppers. I combined a couple of different recipes. I grew up eating bell peppers stuffed with ground beef and rice, so was looking for a meat-free version. This recipe has lots of interesting ingredients, and the addition of bulgur results in a delicious, healthy meal.

• Ready In: 1 hr 20 mins
• Serves: 6
• Yields: 6 peppers

Ingredients

• 6  bell peppers, use peppers that can stand on their own
• 1  tablespoon olive oil, plus more for drizzling
• 1  small onion, diced
• 1 (4 ounce) jar diced pimentos
• 2  garlic cloves, minced
• 1  stalk celery, diced
• 1 (12 ounce) package  soy crumbles
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄4 cup  pimento-stuffed green olives, chopped
• 2  teaspoons small capers
• 1 (8 ounce) can tomato sauce
• 1  teaspoon dried oregano
• 1⁄4 cup Bulgar wheat
• 1  tablespoon dried basil
• 1⁄4 cup fresh parsley, chopped, plus more for topping

Directions

1. Preheat oven to 350°F.
2. In a deep pan, heat oil and sauté onion on low heat until almost clear, 3-4 minutes. Add the pimiento, garlic and celery and sauté 2-3 minutes more.
3. Add soy crumbles and sauté until browned. Add salt and pepper to taste.
4. Add remaining ingredients, cover and cook on medium heat until most of the liquid evaporates and the rest thickens, at least 15 minutes. Uncover and cook 5 minutes more.
5. Slice off the tops of the bell peppers and set aside. Remove and discard seeds and core.
6. Bring large pot of water to boil. Submerge peppers in boiling water and cook for 5 minutes. Remove and set aside.
7. Stuff the bell peppers with the sautéed crumbles, place in a greased baking pan or dish and rub olive oil over tops to keep them from charring. Cover with aluminum foil, and place in oven.
8. Bake 30 minutes or until fork tender and thoroughly cooked. Remove cover and bake an additional 5 minutes. Remove from oven. Let sit for at least 5 minutes. Sprinkle with parsley and serve.