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Bulgur-Stuffed Peppers

Enjoy this bell pepper stuffed with tasty bulgur mixture- a perfect side dish ready in 40 minutes.

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  • Prep Time 20 min
  • Total Time 40 min
  • Servings 4

Ingredients

2
large bell peppers
2
teaspoons margarine or butter
4
medium stalks celery, chopped (2 cups)
2
medium green onions, sliced (1/4 cup)
1
cup uncooked bulgur
1
can (14 1/2 ounces) ready-to-serve vegetable broth
1/2
teaspoon lemon pepper seasoning salt
1
cup shredded Colby-Monterey Jack cheese (4 ounces)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 375º. Cut each bell pepper lengthwise in half; remove seeds and membranes. Heat 2 inches water to boiling in 2-quart saucepan. Add pepper halves. Cook uncovered 1 minute; drain.
  • 2 Melt margarine in same saucepan over medium-high heat. Cook celery and 3 tablespoons of the onions in margarine about 5 minutes, stirring occasionally, until crisp-tender.
  • 3 Stir in bulgur, 1 1/2 cups of the broth and the seasoning salt. Heat to boiling; reduce heat to low. Cover and simmer 6 to 7 minutes or until liquid is absorbed. Stir in 3/4 cup of the cheese.
  • 4 Fill bell pepper halves with bulgur mixture. Place peppers, filled sides up, in ungreased square pan, 8x8x2 inches. Pour remaining broth into pan. Cover and bake 20 minutes. Sprinkle with remaining 1/4 cup cheese and 1 tablespoon onion.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
6g,
6%
),
Cholesterol
30mg
30%;
Sodium
700mg
700%;
Total Carbohydrate
34g
34%
(Dietary Fiber
8g
8%
),
Protein
12g
12%
;
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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