Cut 3/4 in. slice from top of each pepper, reserve tops, including
stems. Remove seeds and ribs, and cut a thin slice from bottom of
each pepper so they will stand upright.
Arrange 4 peppers and their tops separately on same micro-safe
plate.. Cook uncovered for 4 min. Place tops on paper towel.
Micro. peppers for 4 - 5 min. more. Invert peppers onto towel to
drain. Repeat w/ remaining peppers.
In a micro. bowl, combine chicken broth and bulgur. Cook,
uncovered 12-15 min. most broth is absorbed.
Meanwhile in skillet heat oil on med. til hot.
Add onion and garlic and cook 5 min. Reserve 1/4 cup onion mix.
Add beef to remaining onion mix in skillet and cook. Remove from
heat. Stir in bulgur, spinach dill, 1 cup tomatoes, 3/4 cup feta. Fill
peppers and sprinkle w/ rem. feta. Top. Preheat oven to 350. In
same skillet combine remaining tomatoes, reserv. onion mix and
salt and pepper. Heat til boiling on med.-heat, stirring
occasionally, Divide tomato sauce evenly between 2 casserole
dishes. Cover w/ foil and bake 35 min.
Originally Submitted
3/19/2011
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