Vegetarian Stuffed Bell Peppers

• 4 cups organic vegetable broth
• 12 teaspoon ground cinnamon
• 12 teaspoon ground cumin
• 2 cups bulgur wheat
• 8 ounces white mushrooms, coarsely chopped
• 1 12 cups fresh tomatoes, diced
• 1 small onion, chopped
• 2 garlic cloves, minced
• 12 cup fresh flat leaf parsley (italian parsley)
• 13 cup raisins (optional)
• 3 red bell peppers, halved and seeded
• 3 green bell peppers, halved and seeded
• 6 tablespoons plain nonfat yogurt
• 1 tablespoon sunflower seeds

1. in large saucepan, bring water, cinnamon and cumin to a boil.
2. Stir in Bulgar wheat.
3. After water returns to a boil reduce to low heat, cover and simmer until water is absorbed (15 minutes).
4. In a large frying pan over medium heat, combine mushrooms, tomatoes, onion , garlic and parsley.
5. Cover and cook, until tender, but NOT MUSHY!
6. Stir vegetable mixture into cooked bulgar.
7. (If using raisins, add now also).
8. Pre-heat oven to 400 degrees.
9. Coat a shallow baking dish with non-stick spray.
10. Arrange the bell pepper halves in a single layer, cut side up in pan.
11. Spoon in filling equally, slightly mounding.
12. Cover tightly with foil and bake until peppers are tender, about 45 minutes.
13. To serve, top each pepper half with a spoonful of yogurt and sprinkle with sunflower seeds.
14. YUM YUM!

vegetable broth, ground cinnamon, ground cumin, bulgur wheat, white mushrooms, fresh tomatoes, onion, garlic, flat leaf parsley, raisins, red bell peppers, green bell peppers, nonfat yogurt, sunflower seeds

Taken from www.food.com/recipe/vegetarian-stuffed-bell-peppers-266635 (may not work)