Thanks for all your nice comments/wished about our Anniversary!
The first time I ever bought and made bulgur was after reading Eat, Drink, and Weigh Less by Mollie Katzen and Walter Willett. At the end of that book, there are several recipes developed by Mollie and one of those recipes is Baked Stuffed Peppers Filled with Bulgur-Pine Nut Pilaf.
I began by making the Pilaf.
This recipe is online here, but for your convenience, here is the recipe:
1 tablespoon extra-virgin olive oil
1/2 cup bulgur
1/4 cup pine nuts
1/2 cup boiling water
1 tablespoon freshly lemon juice
Pinch of salt (or to taste)
1 teaspoon minced fresh dill
1 to 2 tablespoons finely minced chives or scallion
Heat the oil in a medium-small skillet with a tight-fitting lid.
Add the uncooked bulgur and the pine nuts, and sauté over medium heat for about 5 minutes, or until it gives off a toasty smell. Keep stirring during this process to be sure it doesn’t burn.
Pour in the water and place the lid on the pan. Let stand 30 minutes
Stir in the olive oil and lemon juice, and add little salt to taste.
Stir in the remaining ingredients, and serve warm or at room temperature.
I did not use dill or lemon juice in mine, and I sauteed the scallions with the bulgur and pine nuts. I also doubled the recipe because I had 5 peppers.
Next, I preheated the oven at 375 degrees and prepared the peppers for stuffing.
Once you stuff the peppers with the pilaf, brush the outside surface of each pepper with a little additional olive oil, and place them standing upright, if possible, on a greased tray.
Bake for 35 minutes in the center of the oven.
I enjoyed my pepper with a piece of toast and some salted tomato.