Spinach & Bulgur Wheat Stuffed Peppers

• 1 cup Bulgur Wheat (medium Ground)
• 1 teaspoon Salt, Divided
• 2 cups Boiling Water
• 3 Tablespoons Olive Oil, Divided
• 2 whole Medium Onions, Diced
• 5 cloves Garlic, Minced (large Cloves)
• 1 pound Baby Spinach, Rinsed
• 18 teaspoons Black Pepper
• 6 whole Medium Red Bell Peppers, Halved And Deseeded
• 4 Tablespoons Pine Nuts

1. Combine the bulgur, 1/2 teaspoon salt, and boiling water in a medium bowl; cover and let sit until tender, about 20 minutes.
2. Drain the bulgur in a fine mesh sieve, gently pushing with the back of a wooden spoon to extract as much water as possible; set aside.
3. Preheat oven to 400 degrees F. Line a large baking sheet with foil or a Silpat liner; arrange the peppers (cut side up) on the baking sheet.
4. Set aside for now.
5. Heat 2 tablespoons of oil in a large skillet over medium-high heat; add the onion and cook until softened and starting to brown, about 5 to 7 minutes.
6. Add the garlic and cook 1 minute, then stir in the spinach and 1 tablespoon of water and cook (covered) until wilted, about 3 to 5 minutes.
7. Turn off the heat and stir in the black pepper and the remaining 1/2 teaspoon salt.
8. Stir together the bulgur and spinach mixture and stuff it into the peppers.
9. Pour 4 tablespoons of water into the bottom of the pan; cover with foil and bake until the peppers are tender, about 45 minutes.
10. Add the remaining 1 tablespoon of oil to a small skillet over medium heat.
11. Add the pine nuts and cook until golden brown, about 1 to 2 minutes, stirring constantly.
12. Sprinkle the toasted nuts on top of the stuffed peppers and serve.

bulgur wheat, salt, boiling water, olive oil, onions, garlic, spinach, black pepper, red bell peppers, nuts

Taken from tastykitchen.com/recipes/special-dietary-needs/spinach-bulgur-wheat-stuffed-peppers/ (may not work)