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Recipe: Stuffed Peppers With Bulgur And Spinach

One of our favorite events every summer is The Sylvia Center’s Farm-to-Table dinner, hosted by Great Performances in the fields of Katchkie Farm in Kinderhook, N.Y. The mission of The Sylvia Center is to inspire young people and their families to eat well through hands-on learning experiences on the farm and in the kitchen. Jenn So, director of programs at The Sylvia Center, offers us recipes the teenagers are learning to make.

These Middle Eastern-inspired stuffed peppers are great as a family-style appetizer or vegetarian main dish. The natural sweetness of the peppers come through when baked and complements the savory and fresh flavors of the bulgur mixture inside. Drizzle with a bit of balsamic vinegar for a bright contrast.




Stuffed Peppers with Bulgur and Spinach
Serves 4

4 bell peppers (red, green or other type of mild pepper)
1 onion, finely chopped
4 tablespoons olive oil, divided
2 cups water
1 cup bulgur
1 teaspoon salt
1/4 cup dried currants
2 teaspoons ground cumin
1 bunch of spinach
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh dill
1 cup crumbled feta cheese (about 4 ounces), divided
Balsamic vinegar for garnish

1. Preheat oven to 425°F. Bring a large pot of water to a boil.

2. Carefully remove two cups of boiling water and transfer to a bowl with the bulgur, the currants, two tablespoons of olive oil and a sprinkle of salt. Cover and let soak for 30 minutes.

3. Cut the tops off of the peppers, and remove seeds and pith. Finely chop pepper tops and onion.

4. Heat 2 tablespoon of olive oil in large skillet over medium-high heat. Add chopped pepper and onion; sauté until tender, about 3 minutes. Add cumin; stir for 20 seconds. Mix in spinach; stir until beginning to wilt, about 2 minutes. Remove from heat.

5. Combine vegetables and bulgur mixture with mint and dill. Stir in currants and half of the cheese. Season with salt and pepper.

6. Fill peppers with bulgur mixture and place on a baking sheet. Bake until heated through, about 30-45 minutes depending on the type and size of peppers. Serve warm.

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Posted by Lisa Green on 11/07/16 at 01:11 PM • Permalink