These peppers are great way to get a little fancy on a weeknight!
- 4 medium-size or small (6-ounce) bell peppers (red, yellow, and/or orange)*
- 1 recipe Bulgur-Walnut Pilaf (recipe follows)
- Extra-virgin olive oil as needed
- *Use warm-colored (red, yellow, and/or orange) bell peppers for this, if you can. They are much sweeter- and lovelier visually- than green ones.
- Bulgur-Walnut Pilaf
- 3 tablespoon extra-virgin olive oil
- *1 cup uncooked bulgur
- 3/4 cup boiling water
- 1/2 cup fresh-squeezed lemon juice
- 1/4 cup finely minced chives or scallion
- 1 tablespoons minced fresh dill
- 3 tablespoons minced Italian parsley
- 1/2 cup (packed) crumbled feta cheese
- 1/4 teaspoon salt – or to taste
- 1/2 teaspoon freshly ground black pepper to taste
- 1 cups walnuts, toasted and chopped
- 3/4 cup currants or 3/4 cup chopped dried apricots
- Preheat the oven to 375°F. Lightly oil a baking tray.
- Use a sharp paring knife to cut the stem “fixture” from each pepper, reserving the stems. Reach inside the peppers with the knife or a spoon to scrape out the pith and seeds. Do your best to leave the peppers intact in the process.
- Spoon in 1/2 cup pilaf per pepper, patiently packing it down as you go. Place the stems back on top as a plug for the filling (or, if you want to get poetic, as a hat for the pepper).
- Brush the outside surface of each pepper with a little additional olive oil, and place them standing upright, if possible, on the prepared tray.
- Bake for 35 minutes in the center of the oven. Let sit for at least 5 minutes; serve hot or warm.