Bulgur Pilaf-Stuffed Peppers
- 1 of 3 Halve peppers lengthwise. Core and seed. Chop 2 pepper halves; set aside for pilaf. Place remaining pepper halves, cut-side down, in 13 x 9 x 2-inch glass baking dish. Pour the water into bottom of dish. Cover with microwave-safe plastic wrap. Microwave on 100% power for 8 minutes, turning dish after 4 minutes. Set aside.
- 2 of 3 In 3-quart saucepan, heat oil over medium-high heat. Add chopped pepper, onion, garlic and curry powder; saute 3 minutes. Add broth; bring to boiling. Add bulgur, dried apricots, cranberries, salt, cinnamon and black pepper. Cover; remove from heat. Let stand 10 minutes or until broth is absorbed. Stir in pecans.
- 3 of 3 Remove peppers from dish. Pat dry with paper towels. Fill each pepper half with 3/4 cup bulgur pilaf.
Servings Per Recipe: 6
Per Serving: 264 kcal cal., 5 g pro., 548 mg sodium, 1 g sat. fat, 37 g carb., 13 g Fat, total, 0 mg chol., 6 g fiber