Cookerati

Mini-Peppers stuffed with Bulgur and Mini-Yellow Squash

At the store today, they had bags of mini-peppers for sale.  It was a specialty item in the fresh produce department.  Funny thing, I’ve got mini-peppers that I picked right from my garden.  I wanted the baby-peppers (I’m sure that specialty item will be out soon) to get a little bigger, so we picked most of what was left including the mini-size.  I also had some mini-yellow squash in the garden, but I didn’t see any of those in the store.  I could own that market.  Stuffed Mini-peppers make a great side dish.  The bulgur, along with squash, some fresh herbs from the garden, topped with pine nuts and feta, had a very earthy yet nutty flavor. This side is a keeper, but if you want it as a main dish, just upsize the ingredients with a full size pepper, squash, etc. My son even loved it.

  Ingredients:

• 4 or 5 mini peppers – more if you have enough bulgur
• 1 small mini-yellow squash diced small
• 1tbs onion diced small
• 1/2 cup bulgur
• salt
• pepper
• herbs – parsley, thyme, sage – chopped
• 2 tsp pine nuts
• 2 tsp feta
• 2 cups chicken broth

Directions:

Preheat oven to 400. Slice the top off the pepper, clean out the pith and the seeds. Dice onions and squash into small pieces. Place one cup of water in a pot, add the bulgur.  Heat until boiling, then turn down to simmer for 15 minutes.  Take off the heat and stir the diced veggies into the bulgur, cover. Toast the pine nuts in a dry pan until they start to smell nutty and brown a little. Chop up herbs and stir in2/3rds of the herbs with the bulgur mixture.  Spoon the bulgur into the peppers and place into a glass pan or other pan, standing up.  When all of the peppers are filled and sitting in the pan, take the pine nuts, the feta and the rest of the herbs and stir together in a bowl.  Then spoon the herb/feta mixture on top of each of the peppers.  Drizzle some of the chicken broth over the peppers and pour the rest into the bottom of the pan.  Cover and cook until the peppers are almost at the consistency that you like – I like mine a little on the crunchy side.  Take the cover off and cook until it’s done. 

Tweet This Post Plurk This Post Buzz This Post Delicious Digg This Post Ping This Post Reddit This Post Stumble This Post