Vegetarian Stuffed Bell Peppers

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 4 cups organic vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 2 cups bulgur wheat
• 8 ounces mushrooms, coarsely chopped
• 1 1/2 cups fresh tomatoes, diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/2 cup fresh flat leaf parsley (italian parsley)
• 1/3 cup raisins (optional)
• 3 red bell peppers, halved and seeded
• 3 green bell peppers, halved and seeded
• 6 tablespoons plain nonfat yogurt
• 1 tablespoon sunflower seeds

Recipe

• 1 in large saucepan, bring water, cinnamon and cumin to a boil.
• 2 stir in bulgar wheat.
• 3 after water returns to a boil reduce to low heat, cover and simmer until water is absorbed (15 minutes).
• 4 in a large frying pan over medium heat, combine mushrooms, tomatoes, onion , garlic and parsley.
• 5 cover and cook, until tender, but not mushy!
• 6 stir vegetable mixture into cooked bulgar. (if using raisins, add now also).
• 7 pre-heat oven to 400 degrees.
• 8 coat a shallow baking dish with non-stick spray.
• 9 arrange the bell pepper halves in a single layer, cut side up in pan.
• 10 spoon in filling equally, slightly mounding.
• 11 cover tightly with foil and bake until peppers are tender, about 45 minutes.
• 12 to serve, top each pepper half with a spoonful of yogurt and sprinkle with sunflower seeds.
• 13 yum yum!