Stuffed Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Peppers, sweet, red, fresh, 6 large (2-1/4 per lb, approx 3-3/4"Bulgur, dry, 1 cupOlive Oil, 2 tbspOnions, raw, 1 medium (2-1/2" dia)Carrots, raw, 1 mediumParsley, 1/4 cup2 Tbs. chopped fresh mintPork, fresh, ground, raw, 4 ozSalt, 1/2 tspPepper, black, 1/4 tspDel Monte Petite Cut Diced Tomatoes, 19 fl-ozRed Wine, 2 fl ozBasil, 1 tbsp
Place 1 cup of dried Bulgar into medium sized bowl, stir in 2 1/2 cups boiling water, let sit until water is absorbed.
Saute onions in olive oil for 5 minutes, add ground pork and cook until pork is no longer pink. Stir in carrots, parsley and mint, continue to cook for another 5 minutes. Season with salt and pepper. Set aside to cool.
Combine pork mixture with bulgur.
Trim top off peppers and remove core and seeds. Stuff with filling. Place in a roasting pan.
Combine tomatoes with wine and basil, pour into roasting pan with stuffed peppers and cover with foil. Bake in 350 F oven for 45 minutes.
Number of Servings: 1
Recipe submitted by SparkPeople user NALLYN.
Saute onions in olive oil for 5 minutes, add ground pork and cook until pork is no longer pink. Stir in carrots, parsley and mint, continue to cook for another 5 minutes. Season with salt and pepper. Set aside to cool.
Combine pork mixture with bulgur.
Trim top off peppers and remove core and seeds. Stuff with filling. Place in a roasting pan.
Combine tomatoes with wine and basil, pour into roasting pan with stuffed peppers and cover with foil. Bake in 350 F oven for 45 minutes.
Number of Servings: 1
Recipe submitted by SparkPeople user NALLYN.
Nutritional Info Amount Per Serving
- Calories: 1,528.1
- Total Fat: 55.2 g
- Cholesterol: 81.6 mg
- Sodium: 2,526.8 mg
- Total Carbs: 216.0 g
- Dietary Fiber: 59.3 g
- Protein: 52.4 g
Member Reviews