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.
