MyTasteForLiving Logo My Taste For Living

Stuffed zucchini and peppers with bulgur and mushrooms

... from Katerina in Main dishes Visits 3820 1 January, 2021
Delicious stuffed zucchini and peppers baked in the oven with bulgur, mushrooms, onions and tomatoes.

20 min. preparation

47 min baking

220°C

4-5 servings

Recipe

Description

1 Wash bulgur before use. Soak it in 2 cups of hot water for about 20 minutes. Try it to see if it is ready to eat. If not - leave it soaked a little more and if necessary add a little water. You can also boil it until ready according to the packaging. Once the bulgur is ready, drain it well.

2 Meanwhile, cook the peppers and zucchini. Cut the zucchini in half and carve the inside, separating it to use for the filling. Cut the peppers in half and clean them of seeds. Arrange them in the baking tray in which you will bake them.

3 For the filling, chop the onion and garlic finely. Stew them in olive oil using a pan or saucepan with a lid for about 4-5 minutes, stirring occasionally. Cut the mushrooms into small pieces, as well as the inside of the zucchini. Add them to the onion and garlic and stew for another 5 minutes, then add the tomato juice and remove the lid of the saucepan. Season with salt, oregano and black pepper. Simmer for another 10 minutes or until the mixture thickens, then add the drained bulgur and stir.

4 Add salt to the peppers and zucchini, then fill them with the filling. Cover the baking tray with aluminum foil and bake in a preheated 220 degree oven for about 40 minutes until the vegetables are soft. Then remove the foil, sprinkle with yellow cheese, cheddar or parmesan if desired and bake for about 7-10 minutes.

Delicious stuffed zucchini and peppers baked in the oven with bulgur, mushrooms, onions and tomatoes.
Delicious stuffed zucchini and peppers baked in the oven with bulgur, mushrooms, onions and tomatoes.

Comments

Leave comment

Will not be published anywhere.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

See also

It's spring! Once the dock has sprouted in the garden, I must make this recipe - baked rice with leeks, tomatoes and dock. You can replace the dock with spinach, you can also use a larger amount than indicated in the recipe according to your taste.
Baked rice with leeks, tomatoes and dock

Baked rice with leeks, tomatoes and dock

It's spring! Once the dock has sprouted in the garden, I must make this recipe - baked rice with leeks, tomatoes and dock. You can replace the dock with spinach, you can also use a larger amount than indicated in the recipe according to your taste.

Recipe
Delicious baked vegetables with potatoes, mushrooms, red pepper and beans. I used canned black beans to prepare the recipe, but you can use any to your taste or pre-cook. I add a little chili, which makes the dish slightly spicy and more appetizing. If you are fasting and want the dish to be vegan, you can skip the yellow cheese or replace it with vegan mozzarella.
Potato bean and mushroom casserole

Potato bean and mushroom casserole

Delicious baked vegetables with potatoes, mushrooms, red pepper and beans. I used canned black beans to prepare the recipe, but you can use any to your taste or pre-cook. I add a little chili, which makes the dish slightly spicy and more appetizing. If you are fasting and want the dish to be vegan, you can skip the yellow cheese or replace it with vegan mozzarella.

Recipe

My Taste For Living