Bulgur is a partially processed wheat berry to speed cooking time. It has
been cleaned, parboiled, dried, ground into particles and sifted into
different sizes.
It is available in a light color (from white wheat)
and a darker color (from red wheat).
Bulgur has a higher nutritional value than rice
or couscous. Bulgur is tasty, low fat ingredient in pilaf, soup,
stuffing, and casseroles.
A replacement for "quick cook"
or converted rice in most recipes.
Bulgur is rich in B vitamins, iron, phosphorous and manganese.
BULGUR STUFFED SWEET PEPPERS:
3 sweet peppers, cored and halved.
1/2 c. ground beef
1/2 c. chopped onion
1 clove garlic minced
1 c. water
2 1/2 c. bulgur
1/2 t. parsley
1/2 t. oregano
1/2 t. marjoram
salt & pepper to taste
1 can tomato puree
1/2 c mozzarella cheese
Brown ground beef, onion and garlic. Combine with
bulgur, water and spices.
Fill Pepper halves with bulgur mix. Place into
baking dish.
Pour tomato puree over peppers. Bake 375ºF for 50 min.
Top
with cheese and bake 10 more minutes until melted.
