Bulgur-Stuffed Summer Vegetables
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Bulgur Wheat1.25 cups
Chicken Broth2
Tomatoes2 tbsps
Extra-Virgin Olive Oil1 small
Onion (chopped)3 cloves
Garlic (minced)2 tsps
Tarragon (chopped fresh)1 cup
Grated Parmesan CheeseDirections:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Place the bulgur in a heatproof bowl
4
In a sauce pan, bring the chicken broth and 1 1/2 cups water to a boil
5
When the liquid has come to a boil, pour over the bulgur
6
Let sit until the bulgur absorbs the liquid, about 20 minutes
7
Meanwhile, prep the vegetables: Cut off the top third of the bell peppers
8
Remove the seeds and ribs leaving a 'cup' for the stuffing
9
Dice the flesh from the top 1/3 and reserve
10
Cut a 1/3 of the zucchini lengthwise to reveal the seeds
11
Scoop out the seeds to create a boat
12
Dice the remaining 1/3 pieces
13
Slice the tomatoes in half and scoop out the seeds to create a cup
14
In a large saute pan, heat the oil over medium heat
15
Add the chopped onion and sweat until translucent
16
Add the reserved chopped peppers, squash, mushrooms, and garlic to the pan
17
Season the vegetables with salt and pepper
18
Cook until the vegetables are tender, about 10 minutes
19
Drain the cooked vegetables, if necessary, and add to the cooked bulgur
20
Sprinkle salt and pepper on the inside of the vegetable 'cups
21
' Stuff the vegetables with the bulgur mixture, place in a shallow baking dish, cover with foil, and bake for 45 minutes
22
Uncover and sprinkle with grated Parmesan cheese, then bake for an additional 10 minutes, or until the cheese is brown and melted