Sweet Red Bell Peppers Stuffed With Bulgur

• 12 cup bulgur
• 1 13 cups boiling water
• 4 small sweet red peppers, about 2 lbs
• 4 cups mushrooms
• 2 tablespoons extra virgin olive oil
• 1 onion, chopped finely
• 2 garlic cloves, smashed
• 1 tablespoon finely chopped fresh sage or 1 teaspoon dried sage
• 34 teaspoon salt
• 34 teaspoon fresh ground pepper
• 12 cup asiago cheese, shredded
• 14 cup slivered almonds, toasted
• 14 cup fresh parsley, chopped
• 2 tablespoons lemon juice
• 2 plum tomatoes, seeded and diced

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.

bulgur, boiling water, sweet red peppers, mushrooms, extra virgin olive oil, onion, garlic, fresh sage, salt, fresh ground pepper, asiago cheese, slivered almonds, fresh parsley, lemon juice, tomatoes

Taken from www.food.com/recipe/sweet-red-bell-peppers-stuffed-with-bulgur-85253 (may not work)