Monday Meals: Get Stuffed (Peppers)!

Ever have one of those days when you're trying to put dinner together; and you have a random assortment of ingredients- but can't find a way to turn them into an actual meal? Yeah... that happens to us too. The Wisconsin test kitchen was faced with just such a challenge a week ago. We had:

tomatoes
mushrooms
bulgur wheat
leeks
Parmesan cheese

Huh.

Yup- it sounded like the makings for a delicious batch of stuffed peppers! Stuffed peppers are great because you can fill them with whatever ingredients you want; and you're guaranteed to have a healthy, hearty meal. They're a great option for vegetarians or vegans as well as carnivores. You can't go wrong with a stuffed pepper.

A lot of traditional stuffed peppers go the ground beef or turkey route- and that's absolutely fine. However, bulgur wheat is a high-protein, low fat variation if you're looking to avoid meat. It's hearty enough to satisfy meat eaters, while at the same time providing vegetarians or vegans with a substantial meal option. The Wisconsin test kitchen uses it in salads, chilis and this stuffed pepper recipe.

Please note: we have an unnatural love for bacon... but need to balance it out sometimes.

Vegetarian Stuffed Peppers

6-8 large green peppers
1 large leek, chopped
4 fresh tomatoes, chopped
2 cups chopped mushrooms
2 cups bulgur wheat, prepared according to package directions
olive oil
salt
pepper
Parmesan cheese

Slice the tops off the green peppers, remove seeds and stems and place them in a 9"x13" pan.

Heat 2 T of olive oil in a Dutch oven (or large sauce pan). Once heated, sauté the leek and mushrooms until soft. Stir in the tomatoes until well combined. Let the combination simmer for 5-10 minutes. Season with salt and pepper. We added a few sprinkles of curry powder to add a little extra flavor to the vegetables- Italian seasoning mix or even a good quality seasoning salt will work as well.

Remove vegetable mixture from heat. Stir in the bulgur wheat until well combined. Put mixture into the green peppers. Don't be afraid to really pack them full of stuffing- it's not going to hurt anything.

Once peppers are stuffed, sprinkle the tops with a little bit of Parmesan cheese (omit this step if you're going the vegan route). Cover with foil and bake at 350 degrees for 15 minutes, or until warmed through.

This is a hearty, delicious meal that's a sure-fire way to get vegetables into your kids diets, and provide a meal adults will love too. Let us know some of your favorite stuffed pepper ingredients- we'd love to try some new variations!

Stay Cool,
The Cool Dads Crew