Soy and Bulgur Stuffed Peppers

READY IN: 1hr 20mins
YIELD: 6 peppers




  • Preheat oven to 350°F.
  • 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.
  • Add soy crumbles and sauté until browned. Add salt and pepper to taste.
  • 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.
  • Slice off the tops of the bell peppers and set aside. Remove and discard seeds and core.
  • Bring large pot of water to boil. Submerge peppers in boiling water and cook for 5 minutes. Remove and set aside.
  • 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.
  • 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.