Recipe #47 - Bulgar and Beef Stuffed Bell Peppers

I had a pound of ground beef left over in the fridge from Taco Night and needed a beef recipe. My friend Jen McGee gave me the idea a few months back about making stuffed bell peppers. I stumbled across this one in a Good Housekeeping Magazine. This recipe was written for a busy family's schedule. The ingredients listed below are doubled so that you can freeze half for later (which I ended up doing).

Cut 3/4-inch slice from top of each pepper; reserve tops, including stems. Remove seeds and ribs, and cut a thin slice from bottom of each pepper so they will stand upright. Arrange 4 peppers and their tops (separately) on same microwave-safe plate. Cook, uncovered, in microwave on high 4 minutes. With tongs, transfer tops to paper towel. Microwave peppers 4 to 5 minutes longer or until just tender. Invert peppers onto a double thickness of paper towels to drain. Repeat with remaining peppers and tops. 

In a microwave-safe large bowl, combine chicken broth and bulgur. Cook, uncovered, in microwave on high for 12 to 15 minutes or until bulgar is tender, but still slightly chewy and most of the broth is absorbed. 

Meanwhile, in a deep 12-inch skillet, heat oil on medium until hot. Add onion and garlic, and cook 5 minutes or until onion begins to turn golden, stirring frequently. Remove 3/4 cup onion mixture and reserve. Add beef to remaining onion in skillet and cook 6 to 8 minutes or until beef is no longer pink, breaking up beef with side of spoon. Remove skillet from heat. 

 Add bulgar, spinach, dill, 1 cup crushed tomatoes and 3/4 cup feta. Mix well. Fill peppers with bulgar mixture, using a generous cup for each; sprinkle with remaining 1/4 cup feta. Replace pepper tops (optional, I didn't).

Preheat oven to 350 degrees F. Wipe skillet clean. In same skillet combine remaining crushed tomatoes, reserved onion mixture, salt, and coarsely ground black pepper; heat to boil on medium-high, stirring occasionally.

Divide tomato sauce evenly between two 2-quart shallow casseroles or 8" by 8" glass baking dishes. Place 4 peppers in each dish with foil and bake 35 minutes or until peppers are hot. Prepare second dish for freezing (see Thawing and Reheating Tips). 

The top of the pepper is solely decremental and can be discarded prior to eating. I loved this recipe. I liked that it didn't taste like Mexican or Italian food, but had elements of both. It's hard to place flavor wise. The original recipe didn't call for Italian sausage, but I felt like it needed it. Plus, I had some left over from Vanellis Deli (aka the best Italian sausage in the world). It definitely made the recipe more flavorful than the bland unseasoned ground beef.

Rating: 8
Time: 1 hour, 15 minutes
Yields: 2 casseroles
Ingredients:
8 large red, yellow, orange and/or green peppers, with stems if possible
2 cans (14- to 14 1/2-ounce) chicken broth
1 1/2 cups bulgar
1 tablespoon olive oil
2 medium onions, chopped
6 cloves garlic, crushed with press
1 1/2 pounds lean ground beef
1 1/2 pounds Italian sausage
1 package (10-ounce) frozen chopped spinach, thawed and squeezed dry
1/2 cup (loosely packed) fresh dill, chopped
2 cans (28-ounce) crushed tomatoes
1 cup crumbled feta cheese
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper