Ingredients

  • 1 cup bulgur
  • 1 lb minced chicken or pork
  • 1/2 sweet yellow onion (minced)
  • 4 red bell peppers
  • 2 yellow bell peppers
  • 2 yellow squash
  • 1 cup cabbage (diced & raw)
  • 3 cloves garlic (minced)
  • 1.5 cups chicken broth
  • 4 oz mushrooms
  • 1/2 cup parmesan
  • 1 tbsp italian seasoning
  • 1 tsp cumin
  • 4-5 oz tomato sauce (small can)
  • salt & pepper (to taste)

Who doesn’t love some good stuffed peppers? Our stuffed peppers could be considered an Italian version, but they do not have Italian sausage. It’s really more along the line of a veggie version of stuffed peppers with a little bit of chicken. 🙂

1.) First, preheat oven to 425. Then hollow out your veggies (bell peppers, and squash).

2.) Afterwards bring 1.5 cups of chicken broth and 1.5 cups of water to a boil. Next you’re going to immediately turn off, add 1 cup of bulgur. Let it sit for 20-30 minutes. It will soak up most of the liquid, drain what is not soaked up.

3.) Next brown chicken or pork. We used Italian flavored chicken brats minced up without the casing on them. Set to the side.

4.) Sauté diced yellow onion and diced pepper tops (without membrane or seeds) into pan with in olive oil. Sweat them down.

5.) Next add your diced cabbage (1 cup uncooked), minced garlic, and minced mushrooms into the onion and pepper mixture. Sauté for a few minutes then add your bulgur.

6.) Before filling your veggies, add the Italian seasoning, cumin, salt & pepper, and tomato sauce. Mix it altogether and then turn off the heat, and then be sure to taste. You may want to add some heat if like that sort of thing. Be easy on the salt. You are going to salt the inside of the peppers, and the parmesan will be salty.

7. Next you’re going to want to salt and pepper the inside of your veggie shells. This will be the only time that you have a chance to do it. Afterwards fill shells with sautéed mixture.

8.) Next cover tightly with aluminum foil, bake for 25 minutes. After they bake for a while, then you’re going to remove the foil, top with freshly grated parmesan, and then bake for an additional 10-15 minutes (or until the cheese is melted and slightly toasted).

Enjoy!

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