Thursday, December 17, 2009

Lentil-Bulgur Stuffed Peppers

Okay, so this isn't exactly what I did.  What I did came out a little bland, so this is what I WOULD have done, had I known (really for the recipe I just scaled up the quantities of certain flavors/seasonings).  

This dish is great because it fulfills all of newt's Four Ps  for healthful eating. 
1. Simmer the following for about half an hour or until tender:
  • 3/4 cup lentils (I used French lentils - smaller in size, dark brown with bluish flecks)
  • 3/4 cup bulgur
  • 3 1/2 to 4 cups vegetable broth

2. Meanwhile, sautee in olive oil in a medium skillet:
  • 1 large onion, chopped pretty small
  • 2 cloves crushed garlic

3. When they're mostly cooked, add:
  • 1 can diced tomatoes with juice
  • 2 t brown sugar
  • salt and red pepper, to taste

4.  Let the sauce simmer and cut 4-6 bell peppers in half (any color works great - green is least expensive, but red, yellow, and orange are prettier, tastier, and possibly even more nutrient-rich), removing the stems and seeds. 

5. Combine cooked lentils/bulgur with tomato sauce in a large mixing bowl and add
  • A little less than 8 oz Parmesan cheese - use the rest to sprinkle on the top at the end
  • 1 T onion powder
  • A slosh of Tabasco or other hot sauce
  • Another clove of crushed garlic
  • 2 t Worcestershire sauce (not technically vegetarian, but I know of no veg alternative* - as I added it, I said a prayer, "thank you, little anchovies, for giving your lives for this meal")

6. Taste it and add any of the following if you think it needs it:
  • red pepper flakes
  • salt
  • onion or garlic powder
  • more Worcestershire sauce

7. Finally, add 1 egg to the mixture, spoon into the pepper halves, sprinkle with remaining Parmesan cheese, place in a shallow pan with ~1 cm of water and bake for about an hour at 350 degrees. 

    *Although apparently had I simply googled "vegetarian Worcestershire sauce" and I would have found this, which I'll have to prepare to have on hand next time, though I don't use Worcestershire sauce too too much... I have no idea how long that homemade stuff would last.

    1 comment:

    kaci + tom said...

    those were so tasty. tom loved them too. i'm going to put this in my recipe journal for future use!

    also, why IS it that green peppers are so much less expensive than the other colors? why don't growers just skip some of the green?