Stuffed Peppers With Bulgur and Basil
Bell peppers are filled with a savory bulgur and herb stuffing, offering a delightful alternative to traditional rice dishes.
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Instructions
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Preheat oven to 350 F (175 C).
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Slice off the pepper caps, remove seeds and pulp, then rinse and drain peppers, reserving the caps.
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In a skillet, sauté onion in olive oil for 1-2 minutes.
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Add bulgur, then stir in canned tomatoes with juice, 1 1/2 cups water, salt, and pepper. Bring to a boil, then cook for 10 minutes, stirring often.
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Stir in parsley and basil, then remove from heat and let rest 5 minutes.
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Loosely stuff peppers with the bulgur mixture.
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Arrange stuffed peppers upright in a baking dish, top with caps, and add 1/2 cup water to the dish.
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Bake for 1 hour 15 minutes, or until peppers soften.
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Let cool before serving.