Bulgur-Stuffed Summer Vegetables

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I have tried this recipe and find it wonderful like most of Melissa's. The Food Network has pigeonholed her into this title. I feel sorry for her because she has to adhere to this title. The network is to blame, not Melissa, so stop all this fuss about money. This is a very talented cook and should be allowed to show us her whole repertoire. Just enjoy her recipes and stop complaining.

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The stuffing was perfect before I put in the oven. After 55 minutes in the oven however, bulgar became dry and chewy, and tomatoes deflated like a flat tire ... also had a mealy texture. Would suggest roasting unfilled veggies for perhaps 20 minutes with a drizzle of EVOO salt/pepper at 425, remove from oven stuff with warm mixture and cheese and put under broiler for a few minutes to melt/caramelize parmesan for better results. Also, I'd have to agree with the consensus of those who posted reviews for this, and other recipes offered by Ten Dollar Dinners that this is very misleading title for the show, this dish, where I purchased most of the ingredients from Walmart, ran me almost $6 by itself, featured with the absolutely horrid (see my review flounder dish was well over $10!!

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Loved this recipe. Very healthy and liked that you can change up the veggies with what you have in the house. Definitely not a $10 dinner. Previous reviewers were correct with the pricing, at least here in NYC. They really should divulge if she is paying small-town prices or if she lives in a big city, because there is a major difference. That aside, her recipes are great, and this is no exception. I used the tops of the tomatoes since I didn't want to waste them and they were good inside too.

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I just happened to have everything in my firidge and pantry and was still in my pjs when I started cooking. I forgot about the food processor and instead added the chopped vegies to the onion which worked out well. I used chicken broth instead of water for the bulgar. I added garlic as always. What I liked so much beside the taste is how nicely they cut in half and looked open faced and pretty. One whole pepper is a lot to eat. In half with an entre is perfect. Once open I dalloped on some goat cheese. Too each color pepper has a different flavor: green more savory and red sweet and yellow sweeter. Since I live alone, I have had a pepper a day now since Sunday! Mellissa's method for the fish is so simple and so fool proof. Worked nicely for chicken breasts pillard.
I love Melissa's recipes like the quinoa and lentils. I doubled the recipe for leftovers and my guest ate all but one small serving. I sent the recipe and the ingredients home so he could make it again. Now that is a success story! PS I am going to try the bulgar with some fresh and dried fruit and stuff apples. Thanks Melissa. You always get me inspired.

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The side dish is a great way to use the abundance of garden vegetables! I used quinoa instead of barley. I also did not have mushrooms and used parsley instead of tarragon. It was a big hit.

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I have to agree with the consensus here. 50 cent red and yellow bell peppers are not to be found on conventional supermarket produce shelves where I live. I understand Melissa's premise of farmer's markets providing value potential, but they are few and far between where I live and a fair distance and hassle to access. And produce should be bought and used fresh, within a day or so of purchase to get full vitamin and nutritional value. That's why most people shop at convenient local supermarkets, with product delivered and available every day around the clock, instead of once a week at a farmer's market. If assembling a 10 dollar meal requires searching high and low and beating the bushes for bargains or clearance markdowns, then perhaps Food Network should re-label Melissa's show 'Dinners on a Shoestring', 'Chase Your Dinner!' or 'Dinner- Pioneer Style' and simply have Melissa grow all her veggies, fruits, and chickens in her backyard for ultimate value and cost reduction.

I echo the feelings of Anne and others that it is becoming rather insulting to watch Melissa tout her carefully crafted yet often misrepresented portions and cost amounts that do not reflect real world food pricing. Yet at the same time her recipes are really appealing and tasty. It would be better to drop the pretense and juggled ingredient cost claims and simply present her delicious dishes as reasonably priced meals. The empty and not credible ten dollar promise is simply annoying at this point, and a distraction to the quality meals she puts on the plate.

And why is this episode and review buried under recently aired on the website? Only 4 reviews thus far, a day after the show aired? Hmmmm...

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What a summer-delicious side dish to accompany fish, and it was really great to eat. But the prices don't add up. When you start talking about red/yellow peppers, you can't deliver this for the price Melissa claimed. Peppers are not 2/$1.00 on the east coast. I found them in a bag of 4 for $4.99 (which is a real deal! but that makes my 2 peppers $2.50 to begin the recipe. Add $1.49 for tomatoes, $1.00 for zucchini, $3.69 for mushrooms (that's for 4 oz too!, $.25 for onion, $.95 for broth, $.25 for tarragon, $1.00 for cheese made my total $11.13 NOT counting the garlic and bulgur. My fish ran $6.49 and the watermelon was over $5.00 so we're well into the $22.00+ range. All fine, don't mind paying it, but the premise is $10 Dinners and it doesn't add up.

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Excellent flavor and surprisingly filling too. I cur the recipe in half (2 peppers and one zucchini and it was plenty for a dinner for two. I am going to make this recipe again if for no other reason than to use more of the bulgur wheat (a 1 pound bag was the smallest I could get at the store. Next time I am going to add some bacon or chorizo sausage to spice it up a bit for a different take even though it was great just how it was. This one may go into heavy rotation for us.

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Sue-The show is called 10 dollar dinners....not just sides. Melissa expected us to be able to make this entire meal for 10 dollars...not hardly possibly where I live.

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This vegetable side dish was soooooo good! The blending of textures and flavors of the bulgur wheat and peppers, zucchini, and mushrooms was out of this world! I picked up the red and yellow peppers, nice and firm, from my grocer's produce dept. for $ 1.69 for the red, $1.99 for the yellow. Zucchini looked really good so I got two for 90 cents. They had lovely vine ripened tomatoes on sale for $2.49 per lb., so those two were a dollar and a quarter. The crimini mushrooms were $3.79 a pound, so 1/4 lb was only 95 cents! The onion was 50 cents, as was the garlic, and they had grated Parmesan in the cheese deli for only $8.99 per lb, so the 1/4 cup cost about 85 cents. I picked up a package of tarragon for $1.99 but since I only used half there was another buck. I had the bulgur wheat and olive oil in the pantry, so those didn't cost me anything! So all told, this wonderful dish graced our table for only $9.63, just under Melissa's ten dollar promise, and was a scrumptious treat for the whole family!