Vegetable-Stuffed Peppers

• 2/3 cup boiling water
• 2/3 cup bulgur (cracked wheat), uncooked
• 6 small green peppers
• Vegetable cooking spray
• 1/2 cup diced carrot
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1 egg, lightly beaten
• 1/2 cup cranberries
• 1/3 cup pine nuts, toasted
• 1/2 cup part-skim ricotta cheese
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon dried mint flakes
• 1/2 cup canned vegetable broth, undiluted

1. 1) Pour 2/3 cup boiling water over bulgur in a large bowl; let stand 15 minutes or until bulgur is tender and water is absorbed.
2. 2) Cut tops off peppers; remove and discard seeds and membranes, and reserve tops. Cook peppers and tops in a small amount of boiling water 10 minutes. Drain and set peppers aside.
3. 3) Coat a skillet with cooking spray; place over medium-high heat until hot. Add carrot, onion, and celery; saute until crisp-tender. Add bulgur mixture, egg, and next 6 ingredients; stir well. Spoon mixture into peppers. Cover with reserved tops. Place peppers in a shallow baking dish. Pour broth over peppers. Bake at 350 degrees for 30 minutes or until thoroughly heated.

boiling water, green peppers, vegetable cooking spray, carrot, onion, celery, egg, cranberries, pine nuts, ricotta cheese, lemon juice, salt, mint flakes, vegetable broth

Taken from www.epicurious.com/recipes/member/views/vegetable-stuffed-peppers-52436911 (may not work)