PHAB Lifestyle » Mmmm…mmmm..good!

Hello and happy hump day! I woke up this morning to lots of new snow and more was coming down. So I had the hubs drive me to work as I just was not in the mood to battle the roads. I sipped my coffee while he drove…very stress free But by the afternoon it warmed up, the snow stopped and the roads were fine on the ride home.

I also decided to join Iowa Girl Eats and her 40 day Challenge! I thought it would be a good way to keep me accountable and give me a goal to keep me moving and exercising on a regular basis. I have been pretty sporadic with my workouts and I think this will help me be more consistent. I will be putting what I do everyday under my Fitness page.

Work today was uneventful and a little boring. But I was happy to get home to get supper on the go because I was trying a new recipe

Bulgur-Stuffed Red Peppers

(before the oven)

These were fairly easy to make and tasted awesome. Even the hubs said they were pretty good!

I got this recipe from a book of Leslie Beck’s that I have. I did modify it a little to what I had on hand.

Bulgur-Stuffed Red Peppers

1/2 cup bulgur

4 sweet red peppers

4 cups mushrooms

2 tbsp olive oil

1 red onion chopped

2 cloves of garlic, minced

1 tbsp finely chopped fresh sage (or 1 tsp dried)

3/4 tsp each salt and pepper

1 can (19 oz) chickpeas, drained and rinsed

1/4 cup shredded Asiago cheese

1/4 cup sliced almonds

1 tbsp dried parsley

2 tbsp fresh lemon juice

2 plum tomatoes, seeded and diced

In a large bowl, pour 1 1/3 cups boiling water over bulgur; cover and let stand for 15 minutes. Drain and press out moisture; return to bowl.

While the bulgur is draining, slice tops off of the red peppers; core and scrape out seeds. Dice the tops and set aside.

In the food processor finely chop the mushrooms. Doing this makes it so much easier and really quick! In a large non-stick skillet, heat half of the olive oil and fry the diced peppers, mushrooms, onion, garlic, sage and 1/2 tsp each of the salt and pepper until the liquid is evaporated, it takes about 10 minutes or so. Then add to the pan the bulgur along with the chickpeas, cheese, almonds and parsley and toss around to combine it.

Spoon the bulgur mixture into the peppers, mounding it if necessary. I actually had A LOT of mixture so I saved some for leftovers. Place the peppers, stuffed side up in an 8 inch square glass baking dish. Drizzle with lemon juice and remaining oil; top with the tomatoes. Sprinkle with remaining salt and pepper.

Cover the dish with foil and bake at 350 degree oven until the peppers are almost tender, about an hour. Uncover after the hour and bake till the tops are crusty about another 20 minutes or so. I also put a little extra Asiago cheese on top before I put them back into the oven.

Then end result was so darn GOOD!! It was worth the wait that it took to cook it.

I loved every bite!