Stuffed Peppers
with Bulgur and Beans
This dish tastes as good as it looks - and is as healthy as it is mouth-watering! You'll love the bright colors of the peppers in contrast to the dark bulgur and bean filling - and the flavors are perfect for those cold winter nights.
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INGREDIENTS
- 1 cup bulgur
- 4 bell peppers
- 1 small white onion
- 2 garlic cloves, peeled
- 1 can kidney beans
- 1 can diced tomatoes
- 3 cups fresh spinach
- 1/4 cup cilantro
- 2 tablespoons chili powder*
- 2 teaspoons cumin*
- 2 teaspoons paprika*
- 1.5 tablespoons olive oil**
- salt and pepper, to taste**
- 2 cups water**
- * spice pack
- ** not included
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INSTRUCTIONS
Preheat the oven to 375 degrees. Oil a casserole dish and set aside. Combine bulgur and two cups water in a medium saucepan over medium-high heat and bring to a boil. Cover, reduce heat and simmer until water is absorbed, about 10-12 minutes.
Meanwhile prepare the peppers. Rinse and dry the peppers, slice in half lengthwise, scoop out the seeds, and set aside.
Prepare the filling. Peel and dice the onion, mince the garlic, drain and rinse the kidney beans and roughly chop the spinach and cilantro.
In a large sauté pan, heat oil over medium heat. Add onions and cook until translucent, about 5 minutes. Stir in garlic and spice pack, cooking for another 1-2 minutes. Add the kidney beans, spinach, tomatoes, and mix together to fully combine. Cook over medium heat for 5 minutes.
Once bulgur is fully cooked, stir it into the bean mixture and add half the fresh cilantro. Spoon mixture into peppers and arrange in casserole dish. Cover with tinfoil and bake for 25 minutes.
Garnish with remaining cilantro. Serve warm, enjoy!
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