Bulgur Stuffed Peppers

1 Mar

Gavin, distracted from his DELICIOUS pepper, concerned for Kurt Douglas during his Oscar night rambling.

Gavin did not hide his groan when I told him I was going to make vegan stuffed peppers for dinner. But I did not budge because this was my first vegan challenge dinner and I wasn’t going to let his belief that eat meat = get full get in my way.

He basically freaked out over this meal. I mean freak out in a positive way. Ask him. I know I have a tendency to exaggerate most of everything I’m talking about, but I’m totally not right now. He confided afterwards that his expectations were only to “like the meal enough,” and he didn’t think he would be full. What happened is that he “loved the meal as a meal, not just liking it OK as a vegan meal.” And he was totally full.

This stuffed pepper recipe is a home run and it’s really, really packed with fiber. What’s a healthy combo? Fiber and protein. Ask Eileen, she’s been telling me about it. So this is a nice combo- and something you wouldn’t think about from a vegan meal, at least I wouldn’t. Also, for the sake of staying mindful of protein I computed it and it turns out one serving has about 20 grams of protein. To put that in perspective, a steak has a little over 30 grams of animal protein. The recommended daily protein intake is about 50 grams.

Also, a note on bulgur; easy and delicious. It reminds me of if quinoa meets rice. A little research on bulgur, it’s a cereal made most often from durum wheat. It’s a whole grain. Bulgur is common in Armenian, Kurdish, Assyrian, Turkish, Indian and Mediterranean dishes. And stuffed peppers…

Bulgur Stuffed Peppers

  • Pre-heat oven to 350 F
  • Core 2 green peppers, cut off the tops and place them in oven for about 15 minutes to soften them up
  • Meanwhile heat a tbsp of olive oil in a big saute pan and add 1/2 a red onion, sprinkle with salt and red pepper flakes, let sit for a few minutes and add 3 cloves crushed garlic
  • Meanwhile add 1/3 of a cup of bulgur (or however much you want) with double the amount of vegetable broth. Have it boil and then turn the heat to simmer, cover, and set a timer for 12 minutes
  • Add 2 handful of chopped carrots to saute pot, let them soften for 10 minutes. Add 6 oz. of diced tomato, 1 handful of frozen corn, 6 oz. of black beans (all of these measurements are like, so whatever you want), add generous shakes of thyme and cumin- let this simmer.
  • When bulgur is finished drop it into saute pan and add big handfuls of spinach. After a minute of two- when the spinach is wilted- turn off heat and scoop this into peppers. Fill the peppers up.
  • Put back in the oven for about 30 minutes or just when the peppers are starting to blacken.
  • Pull out and enjoy this feast!
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