Ingredients
- 1 cup bulgur wheat
- 1 1/4 cups chicken broth
- 2 bell peppers (1 red, 1 yellow)
- 2 zucchini and/or yellow summer squash
- 2 tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 1/4 pound crimini mushrooms, chopped
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 2 teaspoons chopped fresh tarragon
- 1/4 cup grated Parmesan cheese
Directions
Preheat the oven to 350 degrees F. Place the bulgur in a heatproof bowl. In a sauce pan, bring the chicken broth and 1 1/2 cups water to a boil. When the liquid has come to a boil, pour over the bulgur. Let sit until the bulgur absorbs the liquid, about 20 minutes.
Meanwhile, prep the vegetables: Cut off the top third of the bell peppers. Remove the seeds and ribs leaving a 'cup' for the stuffing. Dice the flesh from the top 1/3 and reserve. Cut a 1/3 of the zucchini lengthwise to reveal the seeds. Scoop out the seeds to create a boat. Dice the remaining 1/3 pieces. Slice the tomatoes in half and scoop out the seeds to create a cup.
In a large saute pan, heat the oil over medium heat. Add the chopped onion and sweat until translucent. Add the reserved chopped peppers, squash, mushrooms, and garlic to the pan. Season the vegetables with salt and pepper. Cook until the vegetables are tender, about 10 minutes. Drain the cooked vegetables, if necessary, and add to the cooked bulgur.
Cook's Note: You may need to drain the excess liquid from the bowl of bulgur, too.
Stir in the chopped tarragon.
Sprinkle salt and pepper on the inside of the vegetable 'cups.' Stuff the vegetables with the bulgur mixture, place in a shallow baking dish, cover with foil, and bake for 45 minutes. Uncover and sprinkle with grated Parmesan cheese, then bake for an additional 10 minutes, or until the cheese is brown and melted.
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By porterjk_625388
San Mateo, CA
on October 03, 2012
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Light, healthy, and full of flavor. Loved this dish and so did my husband.
By id3141
on September 30, 2012
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Great recipe! 1st the pros: 1-Bulgur in stuffing is a great idea. 2-Just 2 tbsp of olive oil & st is pure veggie goodness! 3-Melissa's idea of pulsing veggies in food processor was gr8. 4-Plated dish was a feast for the eyes too..I love recipes that look great plated....I like to share pics with my bf to share my love of cooking with him!. Cons: 1-salt/pepper alone wasn't flavorful enuf, so as I went along, I added a dash of spices till I was satisfied with taste - cumin/coriander powder, Indian garam masala, red chilli powder. Dash of salt & lime juice to bulgur. Added grated carrots & chopped jalapeno for kick. Otherwise followed rest of recipe & prep. Delish & satisfying. Couldn't hv predicted I'd love eating the zucchini boat. Plus, delish bulgur filling is a standalone dish! Definitely a do over. I see variety of possibilities by combining dfferent spices, veggies or substituting bulgur with other grains. 1st recipe of Melissa's I tried & will be coming back for more!
By Connie E
Salt Lake City,...
on March 21, 2012
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I made a few substitutions, using what I had in my refrigerator. I used leftover couscous made with beef stock, browned 1/3 lb. sausage in another pan, sprinkled small amount of red pepper flakes; put everything together at the last. Piled it in 2 yellow summer squash and 1 red bell pepper. Again, topped squash and red pepper with Mexican shredded cheese that I had on hand. My husband's comment, "This may be the best thing you have ever made!" And I am a good cook! I love your show Melissa! You cook the way I've always cooked, frugally. I'd love a cookbook with your dinner suggestions and recipes.
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