| Level: | Easy |
| Total: | 1 hr 45 min |
| Prep: | 30 min |
| Cook: | 1 hr 15 min |
| Yield: | 4 servings |
Ingredients
- 1 cup bulgur wheat
- 1 1/4 cups chicken broth
- 2 bell peppers (1 red, 1 yellow)
- 2 zucchini and/or yellow summer squash
- 2 tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 1/4 pound crimini mushrooms, chopped
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 2 teaspoons chopped fresh tarragon
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F. Place the bulgur in a heatproof bowl. In a sauce pan, bring the chicken broth and 1 1/2 cups water to a boil. When the liquid has come to a boil, pour over the bulgur. Let sit until the bulgur absorbs the liquid, about 20 minutes.
- Meanwhile, prep the vegetables: Cut off the top third of the bell peppers. Remove the seeds and ribs leaving a ‘cup’ for the stuffing. Dice the flesh from the top 1/3 and reserve. Cut a 1/3 of the zucchini lengthwise to reveal the seeds. Scoop out the seeds to create a boat. Dice the remaining 1/3 pieces. Slice the tomatoes in half and scoop out the seeds to create a cup.
- In a large saute pan, heat the oil over medium heat. Add the chopped onion and sweat until translucent. Add the reserved chopped peppers, squash, mushrooms, and garlic to the pan. Season the vegetables with salt and pepper. Cook until the vegetables are tender, about 10 minutes. Drain the cooked vegetables, if necessary, and add to the cooked bulgur.
- Sprinkle salt and pepper on the inside of the vegetable ‘cups.’ Stuff the vegetables with the bulgur mixture, place in a shallow baking dish, cover with foil, and bake for 45 minutes. Uncover and sprinkle with grated Parmesan cheese, then bake for an additional 10 minutes, or until the cheese is brown and melted.
Nutrition Facts
| Calories | 276 calorie |
| Total Fat | 10 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 8 milligrams |
| Sodium | 510 milligrams |
| Carbohydrates | 39 grams |
| Dietary Fiber | 10 grams |
| Protein | 11 grams |
Reviews
The recipe looks awesome, but the directions are a little off. It says to cut 1/3 of the zucchini to create a boat, and then to chop the remaining 1/3 into pieces. What about the other 1/3? I just used one large zucchini. I cut it in half lengthwise. I used one half as a boat and chopped up the other half for the filling. Also, it never says when to add the tarragon…so I forgot until it was coming out of the oven.
Thanks id3141!
Thanks id3141. I used your spice additions especially cumin and jalapeño and it came out excellent. Thanks for the heads up. Not sure why mama m thought this was a vegan dish but she could always use veggie broth in place of the chicken
Thanks id3141. I used your spice additions especially cumin and jalapeño and it came out excellent. Thanks for the heads up. Not sure why mama m thought this was a vegan dish but she could always use veggie broth in place of the chicken
Pretty sure “chicken broth” isn’t vegetarian.
I added feta. Delicious!
Light, healthy, and full of flavor. Loved this dish and so did my husband.
Great recipe! 1st the pros: 1-Bulgur in stuffing is a great idea. 2-Just 2 tbsp of olive oil & st is pure veggie goodness! 3-Melissa’s idea of pulsing veggies in food processor was gr8. 4-Plated dish was a feast for the eyes too..I love recipes that look great plated….I like to share pics with my bf to share my love of cooking with him!. Cons: 1-salt/pepper alone wasn’t flavorful enuf, so as I went along, I added a dash of spices till I was satisfied with taste – cumin/coriander powder, Indian garam masala, red chilli powder. Dash of salt & lime juice to bulgur. Added grated carrots & chopped jalapeno for kick. Otherwise followed rest of recipe & prep. Delish & satisfying. Couldn’t hv predicted I’d love eating the zucchini boat. Plus, delish bulgur filling is a standalone dish! Definitely a do over. I see variety of possibilities by combining dfferent spices, veggies or substituting bulgur with other grains. 1st recipe of Melissa’s I tried & will be coming back for more!
I made a few substitutions, using what I had in my refrigerator. I used leftover couscous made with beef stock, browned 1/3 lb. sausage in another pan, sprinkled small amount of red pepper flakes; put everything together at the last. Piled it in 2 yellow summer squash and 1 red bell pepper. Again, topped squash and red pepper with Mexican shredded cheese that I had on hand. My husband’s comment, “This may be the best thing you have ever made!” And I am a good cook! I love your show Melissa! You cook the way I’ve always cooked, frugally. I’d love a cookbook with your dinner suggestions and recipes.
I love this whole meal. It is my go to dinner.
Just saw the video (sans Tarragon and thought this would be a great summer dinner idea when all the veggies are so fresh! I love that she used multiple items for a beautiful presentation.
I’ve been wanting to make this for forever and I finally got around to making it. I wish I would’ve made it earlier! My husband is not a vegetable (especially bell peppers kind of guys but he loved this (and I gave him the big bell pepper. I took someone’s advice on adding the mozzarella to the stuffing and I accidently added the 1/3 of the two tomatoes I used to the stuffing as well. I didn’t use the food processor so everything was pretty roughly chopped but it was excellent. I will definitely make this again and again.