Preparation Time: 10 minutes
Cooking Time: 35 minutes
Serves: 4
Ingredients
4 medium red or green bell pepperscooked, top 1/2 inch cut off and reserved, seeded and white membranes removed
1-1/2 cups vegetable or chicken stock
3/4 tsp. rosemary, or 2 tsp. fresh, minced
3/4 tsp. thyme, or 2 tsp. fresh, minced
1/2 tsp. marjoram, or 1-1/2 tsp. fresh, minced
1/4 tsp. salt (optional), or to taste
1 cup bulgur or old fashioned oatmeal
1 tomatocooked, diced
Instructions
Preheat oven to temperature 350°F. Place bell peppers in a steamer basket over boiling water. Cover saucepan and steam peppers 2 minutes or until tender. Remove peppers from steamer. Place cut side down on paper towels to drain. Pat insides of peppers dry. Combine next 5 ingredients in a heavy saucepan. Bring to a boil. Stir in bulgur. Cover and simmer over low heat 10 minutes. Stir in tomato. Divide mixture evenly and spoon into peppers. Cover with pepper tops. Place in a baking dish. Cover and bake 20 minutes or until peppers are very tender.
