Ingredients
| Quantity | Ingredients |
|---|---|
| 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 |
| 1 | onion, chopped |
| 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 |
Directions
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.
Serves 4.
Nutrition Facts
| Serving Size | Per serving |
| Calories | 302 |
| Cholesterol | 12 |
| Carbohydrates | 35 |
| Fiber | 8 |
| Protein | 10 |
| Fat | 16 |
| Saturated Fat | 4 |
| Trans Fat | 0 |
| Sodium | 564 |
Source: www.canadianliving.com