This new spin on stuffed peppers fills the bell pepper with bulgur and zucchini, and tops it off with a sunnyside-up egg. Think of the peppers as the box, the egg as the showy bow and a nutritious veggie filling as the gift inside. From Kim of the Misadventures of Mub.
For the filling:
- 5 carrots, diced
- 4 stalks celery, trimmed and diced
- 1 small zucchini, diced
- 1 onion, diced
- 1/2 head fennel, sliced thin
- 1 tablespoons butter
- 1 cup bulgur
- 2 cups vegetable broth
To complete the dish:
- 2 bell peppers, halved and seeded
- 4 eggs
- Salt and Pepper to taste
Preheat the oven to 300 degrees.
Melt the butter in a heavy bottomed stockpot or high sided skillet over medium-high heat.
Add the carrots, onion, celery, zucchini and fennel and cook for about 10 minutes, or until softened.
Add the bulgur and mix everything well.
Add the veggie broth, cover and keep on low heat until all of the liquid has been absorbed.
While you’re waiting for the bulgur to finish, put the peppers open side up in a casserole dish. Pour 1/4 cup of water over them, cover and microwave for 5 minutes. Drain the water off.
Fill the pepper halves about 2/3 of the way full of the bulgur mixture. Put the rest of the bulgur in the bottom of the casserole dish.
Nestle the pepper halves into the bulgur. Crack an egg into each pepper half and bake for 25 minutes, or until eggs are set and cooked through. Salt and pepper to taste.
Zucchini Stuffed Peppers
Servings per Recipe: 4Amount per Serving
Calories from Fat: 85
Total Fat: 9.5g
Saturated Fat: 3.7g
Dietary Fiber: 11.8g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.