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Bulgur-Sausage Stuffed Peppers


  • 2 cups chicken stock
  • 1 cup bulgur
  • 4 large green bell pepper (cooked, tops cut off, seeded)
  • 1/2 lb. bulk Italian sausage
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  • 1 cup onion (cooked, chopped)
  • 2 cloves garlic, minced
  • 1/2 lb. tomato sauce
  • 1/4 tsp. dried thyme


Bring stock to a boil in a heavy saucepan. Stir in bulgur and salt and pepper to taste. Cover, reduce heat to low and simmer 8-10 minutes, or until liquid is absorbed and bulgur is fluffy. Remove from heat and set aside. Preheat oven to 350 degrees F. Bring a large pot of water to a boil over high heat. Cook peppers 3 minutes to blanch. Remove peppers from water and rinse under cold running water. Set aside. Heat a heavy nonstick skillet over medium high heat. Cook sausage, onion and garlic 4-5 minutes, until onion is tender and sausage is no longer pink. Discard drippings. Stir in bulgur, tomato sauce and thyme. Season with salt and pepper to taste and cook 2 minutes, until heated through. Spoon into peppers. Arrange in a baking dish. Cover and bake 25-30 minutes.


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By Liz from Bisbee, AZ

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