1. In a large bowl, pour 1 1/3 cups boiling water over bulgur; cover and let stand for 15 minutes, drain and press out moisture; return to dry bowl. 2. Meanwhile, slice tops off red peppers, leaving 2 inch high sides; core and scrape out seeds. 3. Dice tops and set aside. 4. In a food processor or by hand, finely chop mushrooms. 5. In a large nonstick frypan, heat half of the oil over medium high heat; fry diced peppers, mushrooms, onion, garlic, sage and 1/2 teaspoon each of the salt and pepper until the liquid is evapourated, about 10 minutes. 6. Add to bulgur along with cheese, almonds and parsley; toss to combine. 7. Spoon bulgur mixture into peppers, mounding if necessary. 8. Place peppers, stuffed side up, in 8 inch square glass baking dish. 9. Drizzle with lemon juice and remaining oil; sprinkle diced tomato on top, sprinkle with remaining salt and pepper. 10. Cover with foil; bake in 350f degree oven until peppers are almost tender, about 1 hour. 11. Uncover and bake until tops are crusty, about 20 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
