Famous Recipes - Bulgar Wheat Stuffed Peppers

Bulgar Wheat Stuffed Peppers Yield: 6 2 tbs olive oil 1 tbs butter 1 large onion, chopped 3 cloves garlic, minced 4 large mushroom, minced 4 cup rich vegetable or chicken stock 1 tbs soy sauce 1/4 tsp freshly ground black pepper 2 cup bulgar wheat 1 cup pine nuts toasted, and, chopped 1 tbs honey 1 tbs fresh basil, chopped 1 tbs fresh thyme, removed, from, sprigs 1 tbs fresh oregano, removed, from, sprigs 1/2 cup grated parmesan cheese 1/2 cup grated Gouda or mozzarella cheese 2 large egg, beaten 6 large red bell pepper, halved lengthwise, seeds and ribs removed Salt 1 tbs extra virgin olive oil or 1 tbs cold-pressed canola oil Extra grated cheese, for topping Preheat oven to 375 degrees Fahrenheit. Heat the oil with butter over a medium heat in a covered saucepan and sauté the onion and garlic for 10 minutes, or until nicely browned. Add the mushrooms and cook for a further 2 minutes. Stir in the stock and the soy sauce, pepper, and bring to a boil. Simmer over a low heat, covered for 5 minutes. Add the bulgar wheat, pine nuts and honey and give it a good stir. Cover the pot and reduce it to a simmer until the bulgar is tender, about 20 minutes. Fluff with a fork and cool slightly. Stir in the fresh basil, fresh thyme, oregano, grated cheeses and beaten eggs. Put the red pepper halves into an oiled baking dish and sprinkle with salt. Press some of the stuffing into each pepper and finish off the top with a drizzle of olive oil and grated Parmesan. Bake in the oven for 40 minutes. Linda in Tennessee

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