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Sweet bell peppers are one of those vegetables that have a permanent spot on my shopping list.
They are a great addition to countless dishes, both raw and cooked. They add colour, often crunch, and of course wonderful flavour.
They’re also an ideal vessel for other ingredients. Think about hollowing one out the next time you want a different presentation for your favourite veggie dip.
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I have fond memories of my mother stuffing sweet green peppers with a mixture of ground meat and rice and then smothering them with tomato sauce. The smell of them baking was irresistible.
Over the years, I’ve learned that cutting the peppers in half lengthwise makes for much easier stuffing and cooking.
My stuffed pepper recipe this week simplifies things by using Italian sausage for the meat part of the mixture. And instead of the usual rice in the filling, I’m using bulgur, which is cracked wheat.
The peppers then get smothered in the obligatory tomato juice and baked. The finishing touch is a topping of lots of cheese in the latter stages of baking.
These hearty peppers can make a delicious summer meal when accompanied by a light green salad.
Stuffed Peppers with Bulgur
(Makes 4 )
2 large sweet yellow or red peppers
2 large Italian sausages (about 1 lb. – 500 g)
1 onion, finely diced
2 cups (500 ml) of finely chopped mushrooms
1 clove garlic, minced
1/3 cup (75 ml) bulgur
1/4 cup (50 ml) finely chopped basil or parsley
1 tsp. (5 ml) salt
4 cup (1L) tomato juice or tomato puree
1-1/2 cups (375 ml) of grated mozzarella cheese
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Directions:
1. Using a sharp knife, cut peppers in half lengthwise. Carefully remove the stems and scoop out the seeds.
2. In a bowl, combine sausage meat, onion, mushrooms, garlic, bulgur, basil (or parsley) and salt. Combine well.
3. Divide filling ingredients among four pepper halves.
4. Place peppers in an ovenproof casserole with a lid. Pour tomato juice over top of the peppers.
5. Place lid on the casserole and place in a preheated 350F (180 C) oven. Bake for 35 minutes.
6. Remove peppers from oven and evenly sprinkle cheese over top of peppers.
7. Return to oven uncovered and bake a further 25-30 minutes. The meat should be cooked through and the peppers tender.
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