Summer vegetables stuffed with bulgur and mushrooms

Votes: 1

Time: 1 hour 45 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 276, total fat 10 G., saturated fats G., proteins 11 G., carbohydrates 39 G., fiber G., cholesterol mg, sodium mg, sugar G.

Stuffed vegetables always look appetizing and interesting on the dinner table. Prepare an appetizer with several different vegetables and serve them beautifully. Fill prepared bowls of sweet peppers, tomatoes, and zucchini boats with a hearty filling of sautéed vegetables, mushrooms, and bulgur—cracked, steamed wheat. Being lower in calories and healthier, bulgur is a worthy substitute for rice, which is often used in preparing stuffed vegetables. Sprinkle the stuffed vegetable bowls and boats with grated Parmesan cheese and bake in the oven. You'll be delighted with their multifaceted and rich flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup bulgur
1 and 1/4 cups chicken broth
2 sweet peppers (red and yellow)
2 zucchinis and/or yellow squash
2 tomatoes
2 tbsp. l. olive oil
1 small onion, chopped
100 g of chopped champignons
3 cloves garlic, crushed
2 tsp chopped tarragon
1/4 tbsp. grated parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: bulgur groats, sweet pepper, zucchini, yellow zucchini, tomatoes, onions, champignon mushrooms, garlic, tarragon, Parmesan cheese

Cooking the dish according to the recipe:

Preheat the oven to 175°C (350°F). Place the bulgur in an ovenproof bowl. Pour the broth and 1.5 cups of water into the pan and bring to a boil. Pour the boiling broth over the bulgur and let it sit for 20 minutes to absorb the liquid.
Meanwhile, prepare the vegetables: Trim the top third of the peppers. Remove the seeds and membranes to create bowls. Dice the tops. Cut a third of the zucchini lengthwise to expose the seeds. Scoop them out and form zucchini boats. Dice the trimmed parts. Halve the tomatoes and scrape out the seeds and membranes to create cups.

Heat oil in a large saucepan over medium heat. Add chopped onion and sauté until translucent. Then add chopped pepper, zucchini, mushrooms, and garlic. Season the vegetables with salt and pepper. Cook until soft, about 10 minutes. Drain the cooked vegetables if necessary and stir them into the cooked bulgur.
Season the inside of the vegetable bowls with salt. Fill them with the bulgur filling and arrange them in a shallow baking dish. Cover with foil and bake for 45 minutes. Then remove the foil and sprinkle the vegetables with grated Parmesan cheese. Bake for another 10 minutes or until the cheese is melted and golden brown.

Categories:

recipe / Stuffed dishes / Summer dishes / Calorie content of prepared meals / Main courses / Vegetables and mushrooms / Appetizers / Vegetable appetizers / Melissa d'Arabian