Cookbook: Supermarket Vegan by Donna Klein
4 Tbl olive oil
1/2 cup onion, chopped
1 cup bulgur
2 large garlic cloves, minced
1 14.5 ounce can stewed tomatoes, juices included
1 1/2 cup water, plus additional if necessary
1 tsp salt, or to taste
black pepper to taste
1/2 cup mint, chopped
1/4 cup parsley
2 Tbl walnuts, chopped
6 large green bell peppers, top parts cut off, seeds and membranes removed
Preheat oven to 375 degrees.
In a medium skillet heat 2 tablespoons of the olive oil over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes.
Add the bulgur and garlic and cook, stirring 1 minute.
Add the tomatoes with juices, water, salt, and black pepper, bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, uncovered about 10 minutes, until bulgur is tender and liquids are absorbed, stirring occasionally and breaking up the tomatoes with a large spoon.
Add the mint, parsley, nuts, and remaining 2 tablespoons oil, stirring well to combine. Remove from the heat and let stand 5 minutes.
Lightly pack the bell peppers with equal amounts of the bulgur mixture. Place in a shallow baking dish in a single layer. Add enough water to the dish to measure about 1/2 inch.
Cover tightly and bake 35 to 40 minutes, until the peppers are softened and heated through the center.