Frank's Recipes! Peppers Stuffed with Bulgar Pilaf

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Peppers Stuffed with Bulgar Pilaf

Serves 1

You can of course vary the mixture of herbs used in this dish according to availability.

1/2 medium onion, finely chopped
1-2 cloves garlic, peeled and finely chopped
2 oz (50 g) bulgar wheat burghul, pourgouri, or cracked wheat)
2 teaspoons raisins or sultanas
1-2 tablespoons fresh parsley, chives and dill, finely chopped
1/2 teaspoon ground cinnamon (optional)
salt and freshly milled black pepper
1 large red, yellow or green pepper
1 tablespoon tomato puree
1-2 teaspoons wine or cider vinegar or lemon juice
1-2 tablespoons low-fat natural yoghurt (optional)

Pre-heat the oven to gas mark 4, 350 deg F (180 deg C).

'Dry-fry' the onion and garlic until soft but not coloured. Add the bulgar and raisins or sultanas and mix well. Add 5 fl oz (150 ml) of hot water, stir and simmer for 3- 4 minutes until the water is almost absorbed and the bulgar is swollen and tender. Add more water as needed to swell the bulgar. Don't end up with a mixture which is completely dry. Stir in the fresh herbs, and cinnamon, if using, season and set to one side.

Cut the pepper in half, remove the core, seeds and white pith. Place in a small ovenproof dish, open side up. Stuff the pepper halves with the bulgar pilaf.

Mix the tomato puree with the vinegar or lemon juice and 4 tablespoons of water. Pour over and around the peppers.

Bake the peppers in the oven for 25-30 minutes or until they are cooked. Serve with the natural yoghurt if you like.

NOTE:
You could use 2 or 3 courgettes instead of a pepper. Halve them, scrape out the middle of the flesh and stuff them.