Add-a-recipe Cookbook Forum BULGUR & BEEF STUFFED PEPP..

RECIPE TIP:  To quickly & easily dry frozen spinach, thaw in microwave just til ice crystals melt, about 7 min. on High, then place defrosted spinach in sieve over a bowl or in the sink.  Press spinach w/ back of spoon to drain off most of the excess water.

Prep time:  40 min.  Total time:  1 hr. 15 min.  Makes:  2 casseroles, 4 main-dish servings ea.

8 lg. red, yellow, orange, and/or green peppers, w/ stems if possible

2 cans (14-14.5 oz. ea.) chicken broth (3-1/2 c.)

1-1/2 c. bulgur

1 tbsp. olive oil

1 med. onion, chopped

3 cloves  garlic, crushed w/ press

1 lb. lean (90%) ground beef

1 pkg. (10 oz.) frozen chopped spinach, thawed & squeezed dry

1/2 c. loosely packed fresh dill, chopped

2 cans (28 oz. ea.) crushed tomatoes

1 c. crumbled feta cheese (4 oz.)

Salt & pepper

 

1.  Cut 3/4" slice from top of ea. pepper; reserve tops.  Including stems.  Remove seeds & ribs, & cut a thin slice from bottom of ea. pepper so they will stand upright.

2.  Arrange 4 peppers & their tops (separately) on same microwave-safe plate.  Cook, uncovered, in microwave on High 4 min.  W/ tongs, transfer tops to paper towel.  Microwave peppers 4-5 min.  longer or til just tender.  Invert peppers onto a double thickness of paper towels to drain.  Repeat w/ remaining peppers & tops.

3.  In microwave-safe lg. bowl, combine chicken broth & bulgur.  Cook, ucovered, in microwave on High 12-15 min. or til bulgur is tender, but still slightly chewy, & most of broth is absorbed.

4.  Meanwhile, in deep 12" skillet, heat oil on med. til hot.  Add onion & garlic, & cook 5 min. or til onion begins to turn golden, stirring frequently.  Remove 1/4 c. onion mixture & reserve.  Add beef to remaining onion in skillet & cook 6-8 min. or til beef is no longer pink, breaking up beef w/ side of spoon.  Remove skillet from heat.

5.  Into beef in skillet, stir bulgur, spinach, dill, 1 c. crushed tomatoes, & 3/4 c. feta.  Fill peppers w/ bulgur mixture, using a generous c. for ea.; sprinkle w/ remaining 1/4 c. feta.  Replace pepper tops.

6.  Preheat oven to 350 deg. F.  Wipe skillet clean.  In same skillet, combine remaining crushed tomatoes, reserved onion mixture, 1/4 tsp. salt, & 1/4 tsp. coarsely ground black pepper; heat to boiling on med.-high; stirring occasionally.

7.  Divide tomato sauce evenly between 2-2 qt. shallow casseroles or 8X8" glass baking dishes.  Place 4 peppers in ea. dish.  Cover 1 dish w/ foil & bake 35 min. or til peppers are hot.  Prepare 2nd dish for freezing.

Ea. serving:  about 365 cal.; 24 g. pro.; 45 g. carbs.; 12 g. total fat (5 g. sat.); 12 g. fiber; 49 mg. chol.; 1,220 mg. sodium.

To Reheat After Thawing 24 hrs.

Conventional Oven:  Heat, loosely covered @ 350 deg. F. 1 hr.; uncover & heat 45 min. longer.

Microwave Oven:  Heat, covered, on Low (30%) 50 min., then on High 15 min.