Stuffed Peppers with Bulgur and Beans

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375 degrees. Oil a casserole dish and set aside. Combine bulgur and two cups water in a medium saucepan over medium-high heat and bring to a boil. Cover, reduce heat and simmer until water is absorbed, about 10-12 minutes.

Step 2

Meanwhile prepare the peppers. Rinse and dry the peppers, slice in half lengthwise, scoop out the seeds, and set aside.

Step 3

Prepare the filling. Peel and dice the onion, mince the garlic, drain and rinse the kidney beans and roughly chop the spinach and cilantro.

Step 4

In a large sauté pan, heat oil over medium heat. Add onions and cook until translucent, about 5 minutes. Stir in garlic and spice pack, cooking for another 1-2 minutes. Add the kidney beans, spinach, tomatoes, and mix together to fully combine. Cook over medium heat for 5 minutes.

Step 5

Once bulgur is fully cooked, stir it into the bean mixture and add half the fresh cilantro. Spoon mixture into peppers and arrange in casserole dish. Cover with tinfoil and bake for 25 minutes.

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