|1/2 cup (125 mL)||bulgur|
|4 small||sweet red peppers (about 2 lb/1 kg total)|
|4 cups (1 L)||mushrooms (12 oz/375 g)|
|2 tbsp (25 mL)||extra-virgin olive oil|
|2 cloves||garlic, minced|
|1 tbsp (15 mL)||finely chopped fresh sage (or 1 tsp/5 mL dried, crumbled)|
|3/4 tsp (4 mL)||each, salt and pepper|
|1/2 cup (125 mL)||shredded Asiago cheese|
|1/4 cup (50 mL)||toasted slivered almonds|
|1/4 cup (50 mL)||chopped fresh parsley|
|2 tbsp (25 mL)||lemon juice|
|2||plum tomatoes, seeded and diced|
In large bowl, pour 1-1/3 cups (325 mL) boiling water over bulgur; cover and let stand for 15 minutes. Drain and press out moisture; return to dry bowl.
Meanwhile, slice tops off peppers, leaving 2-inch (5 cm) high sides; core and scrape out seeds. Dice tops and set aside.
In food processor or by hand, finely chop mushrooms. In large nonstick skillet, heat half of the oil over medium-high heat; fry diced peppers, mushrooms, onion, garlic, sage and 1/2 tsp (2 mL) each of the salt and pepper until liquid is evaporated, about 10 minutes. Add to bulgur along with cheese, almonds and parsley; toss to combine.
Spoon bulgur mixture into peppers, mounding if necessary. Place peppers, stuffed side up, in 8-inch (2 L) square glass baking dish. Drizzle with lemon juice and remaining oil; top with tomatoes. Sprinkle with remaining salt and pepper.
Cover with foil; bake in 350F (180C) oven until peppers are almost tender, about 1 hour. Uncover and bake until tops are crusty, about 30 minutes.
|Serving Size||Per serving|