Ingredients

The following ingredients have 4 Servings
  • 4 red peppers (tops removed and seeded)
  • 1 c bulgur wheat (cooked)
  • 1 lb ground sirloin
  • 1 medium onion (diced)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 cloves garlic (grated)
  • 2 tbs fresh rosemary
  • 1 tbs dried oregano
  • 1/2 tbs dried thyme
  • 1 zucchini (chopped)
  • 32 oz tomato sauce
  • 1/4 c Parmesan cheese
  • 1/4 c fresh parsley (minced)

Instruction

  • Pre-heat oven to 350 degrees.
  • Place prepared peppers in a glass baking dish.
  • Slice off small portion of the bottoms to create a flat surface reserving any excess pepper to add to the filling.
  • Heat a large saute pan over medium-high heat and spray with non-stick spray.
  • Add ground sirloin and break down with a potato masher or wooden spoon.
  • Once meat starts to brown, add onions, salt and pepper.
  • Cook for 5-6 minutes until onions start to soften.
  • Stir in spices, garlic and zucchini.
  • Continue to cook until meat browns and veggies soften. (Important: Don't be afraid to let the meat mixture brown and caramelize! This is flavor, my friends. Walk away from the pan. It will be ok, I promise.)
  • Once mixture is browned and you simply can't stand another minute or watching it darken, pour in half of the tomato sauce.
  • Use wooden spoon to scrap up the browned bits at the bottom of the pan.
  • Stir in cooked Bulgar wheat and check for seasoning. Add salt and pepper if needed.
  • Scoop mixture evenly into the 4 peppers. Since the wheat is already cooked, you can fill them to the top!
  • Pour the remaining tomato sauce in the bottom of the pan to create a little bath for the peppers.
  • Cover with foil and bake for 30 minutes.
  • Remove from oven and top each pepper with about a tablespoon of freshly grated Parmesan cheese.
  • Bake, uncovered, for 15 additional minutes. Serve with fresh parsley.