Stuffed Peppers with Bulgur, Leek & Zucchini

Stuffed Peppers with Bulgur, Leek, and Zucchini
Serves 4

Ingredients

·       1 cup dry whole grain bulgur

·       1 cup chopped leek, white part only

·       1 cup chopped tomato

·       3 cloves garlic, minced

·       ½ tsp allspice

·       ½ tsp cinnamon

·       ¼ tsp sea salt

·       ¼ tsp freshly ground pepper

·       2 cups low-sodium vegetable broth or water

·       1 ½ cups zucchini, chopped

·       2 Tbsp. roughly chopped fresh dill

·       2 Tbsp. roughly chopped fresh basil or parsley

·       4 large bell peppers (any color)

Directions

1.      Preheat oven to 375°F.

2.      Cut tops off bell peppers; remove seeds and membranes. If necessary, trim bottoms so peppers stand upright.

3.      In a large pot, combine leek, tomato, garlic and ¼ cup broth; cook for 3 minutes or until most of the liquid is evaporated. 

4.      Stir in bulgur, allspice, cinnamon, salt and pepper.  Add remaining broth.  Bring to boiling; reduce heat .  Cover and simmer for 10 minutes. Uncover, stir in zucchini, dill and basil.

5.      Spoon about ¾ cup bulgur mixture into each pepper. If extra distribute evenly among peppers. Top with caps. Place in a 3-qt baking dish. Add ¾ cup water to dish. Cover with foil.

6.      Bake 50 minutes or until peppers are tender enough to cut through. Serve hot or at room temperature.

Recipe courtesy of Forks over Knives