Stuffed Peppers, or, You Have To Start Somewhere

I'm always posting our dinner menus in status updates on Facebook.  Often, friends ask for recipes.  The other night it was stuffed peppers.  For want of a smoother introduction, here's the recipe:

2 c. bulgur wheat

1 28-oz. can seasoned diced tomatoes

1 T McCormick's Vegetable Season Blend

1 4-oz. can tomato paste

1 chopped onion

1 T olive oil (optional)

2 tsp. dried thyme

4 tsp. dried basil, divided

1 8-oz. bag finely shredded mozzarella cheese

6 large, blocky green peppers

1 28-oz. can crushed tomatoes

1 T honey

Cook 2 C bulgur in 4 salted water, cool. Mix in a 28-oz. can of diced seasoned tomatoes, a tablespoon of McCormick's Vegetable seasoning (or any of the salt free season blends), onion, 1 4-oz. can tomato paste, a chopped onion, 2 tsp each of basil and thyme, 1 T olive oil (optional) and 1 8-oz. bag finely shredded mozzarella cheese. Blend well. Remove the tops and take seeds out of 6 large, blocky-shaped green peppers. Stuff the seasoning mix in the peppers, placing in a 9" x 13" glass baking dish. Pile any leftover stuffing around the base of the peppers. Mix 1 28-oz. can of crushed tomatoes with 2 T honey and 2 tsp basil. Pour over all. Bake at 350F for about an hour. Top with Parmesan and shredded mozzarella. Good with a loaf of warm sourdough bread and herb butter.

Serves 3 really hungry people, 4 moderately hungry people or 1 family of 8 if the kids all hate green peppers.