These peppers are great way to get a little fancy on a weeknight!
- 4 medium-sized 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 than green ones.
- 3 tablespoons 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 tablespoon 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 cup California 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 carefully cut the top off of each pepper, reserving the tops. 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 reserved top on each pepper as a plug (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.
- Place a medium-small skillet (one that has a tight-fitting lid) over medium heat and wait about 1 minute. Pour in 2 tablespoons of the olive oil and swirl to coat the pan.
- Add the uncooked bulgur, and sauté over medium heat for about 5 minutes, or until it gives off a toasty smell. Keep stirring during this process to be sure it doesn’t burn.
- Pour in the water, place the lid on the pan, and turn off the heat.
- Let stand 30 minutes.
- After 30 minutes, fluff with a fork as you add the remaining tablespoon olive oil and the lemon juice.
- Stir in the chives, dill, parsley and feta, and then add salt and pepper to taste.
- Stir in the walnuts and dried fruit, if using, and serve warm or at room temperature.