Unfortunately I no longer have any idea where I originally got it, but here's the recipe we started from:
Peppers Stuffed with Cranberry Bulgur
Start to Finish: 30 minutes
Makes: 4 main dish servings
1 14-oz can vegetable or chicken broth
1/2 c shredded carrot (1 medium)
1/4 c chopped onion (1 small)
3/4 c bulgur
1/3 c dried cranberries, cherries, or raisins
2 large or 4 small red, green, or yellow bell peppers
3/4 c shredded Muenster, brick, or mozzarella cheese
1/2 c water
2 tbsp sliced almonds or chopped pecans, toasted
In a large skillet stir together broth, carrot, and onion. Bring to boiling, reduce heat. Simmer, covered 5 minutes. Stir in bulgur and cranberries. Remove from heat. Cover and let stand 5 minutes. Drain off excess liquid.
Meanwhile, halve the peppers lengthwise, removing seeds and membranes.
Stir cheese into bulgur mixture, and spoon into peppers. Put peppers in large skillet, add water to bottom of skillet. Bring to a boil, then let simmer, covered, for 10-15 minutes until peppers are just slightly softened.
So you know how I said "started from"? Yeah...we also added chopped zucchini and these kind of funny greens called verdolaga or purslane. Apparently it's considered a weed in the U.S. (I'd never heard of it before), but almost the entire plant is edible. And it's got a bunch of calcium, potassium, and vitamin A. It doesn't have a very strong taste, so it's easy to mix in to pretty much whatever you're making. And we used plain goat cheese instead of the recipe's suggestions. All of the additions/substitutions, plus the carrot and onion were CSA goods.
The peppers before they went in the oven, with the bottle of "Mystery Wine" Kristen brought home...
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