This came out better than I could have ever imagined! I totally outdid myself this time. I’ve made stuffed peppers before, but the bulgar takes it to a whole new level. I may forever be obsessed with it!
It’s my first time working with bulgar (virgin alert!) and I can’t wait to use it again. It has such a hearty texture that I don’t think my animal eating friends (yea I have many of them) wouldn’t even know the difference! Can’t wait to trick someone!
2 large green peppers, to stuff
1 cup of bulgar
2 cups of water
1 cup of Boca Grounds
Mushrooms, I used 3 whole ones
Red pepper chopped, I used half of a small one
Garlic minced, 2 cloves
White onion, 1/4 chopped
1 Roma tomato, diced
Garlic powder, never enough garlic!
Cayenne, be careful not to over do it! A couple sprinkles is all you’ll need!
Salsa, 1/4 cup
In a small pot bring bulgar & water to a boil, cover & cook for 10-15 mins on medium heat, or until all water is absorbed (like cooking rice).
Sautée onions, garlic, red pepper, mushrooms in oil & add Boca grounds.
Once the bulgar & vegetable mix have finished combine to two into a mixing bowl, add salsa and combine all ingredients.
Add in vegan Parmesan if you like it sprinkle it on the top of your peppers once you’ve stuffed them.
Cut off the tops of your peppers, clean them out and stuff away!
Bake for 30-35 mins or until soft at 350*
This makes 2 servings! One for dinner and one for lunch.
I made a mashed sweet potato on the side and didn’t even touch it. The pepper was very filling!
If you have left over mixture, save it for tomorrow’s dinner and make an awesome vegan bolognese sauce!
Peace, Love, Vegan