Bulgar-stuffed Red Peppers RecipeOrigin: Spain Period: Traditional |
Ingredients:
2 large red bell peppers 
Bulgar-stuffed Red Peppers Preparation:Method:Halve each bell pepper vertically, and keeping the stems intact remove the seeds and inner membranes. Meanwhile add the oil to a pot and use to cook the onion and celery for 2 minutes, or until softened. Add the bulgur wheat and the seasonings then cook for a further 5 minutes before adding the stock and mushrooms. Cover the pan and cook for 15 minutes, stirring frequently. In a non-stick frying pan dry-fry the beef and thyme for about 6 minutes, or until well browned. Combine the beef with the bulgur wheat mixture, uncover the pan and continue cooking, stirring frequently until almost dry. Divide the bulgur wheat and beef mixture between the four pepper halves. Place the filled peppers in a shallow oven-proof casserole and cover loosely with foil. Place in an oven pre-heated to 200°C and bake for about 25 minutes, or until tender. Garnish with a few lettuce leaves and serve immediately. |
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