Bulgur Pilaf Stuffed Peppers

I've been trying to cut back on white rice and incorporate more whole grains into my diet. I am hopelessly addicted to white rice as it's what I grew up on. There is always a large rice cooker of fluffy white jasmine rice in every Thai household and we could go through giant 50 lb. bags of rice in a snap! As a kid I would eat a bowl of rice sprinkled with fish sauce as a snack. That's how much I loved it.

I don't cook with bulgur as often as I'd like so I thought I should today since husband was on his own for dinner (he's alright with super healthy food but not always). Bulgur is a whole wheat grain that is usually found in middle eastern dishes such as tabbouleh and kibbe. It's highly nutritious (more so than rice or couscous) and has a mild nutty flavor with a fluffy and slightly chewy texture. I used my Olive Trees and Honeycookbook and made the basic Turkish Bulgur Pilaf and then cooked some onions, eggplant, tomatoes and swiss chard to add to it.



I didn't stop there. I had some yellow peppers (and one red one) in my fridge that needed using up so I stuffed them with the pilaf and baked them in the oven. I made a simple tomato sauce to pour on top that consisted of tomato puree, cumin, lemon juice, agave syrup, salt and pepper.


Beautiful presentation and delicious too!