Bulgur-Stuffed Peppers

Bulgur-Stuffed Peppers

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

Prep Time



Total Time






large bell peppers
teaspoons margarine or butter
medium stalks celery, chopped (2 cups)
medium green onions, sliced (1/4 cup)
cup uncooked bulgur
can (14 1/2 ounces) ready-to-serve vegetable broth
teaspoon lemon pepper seasoning salt
cup shredded Colby-Monterey Jack cheese (4 ounces)
  1. Heat oven to 375ยบ. 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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Bulgur, also known as bulgur wheat, is a delicious wheat product consisting of wheat kernels that have been steamed, dried and crushed. It has a tender, chewy texture and is high in fiber, niacin and iron.

Nutrition Information:

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