[4Marmalade]

It's my first attempt at these and need a little guidance. I will be baking 3 sweet peppers that will be stuffed with a cracked wheat and vegetable pilaf (already cooked) and topped with goats cheese. I need an idea as to how long they need to bake, at what temperature and if I need to put anything (like oil) on the peppers. Any other tips?<br><br>
Can someone help me please?

 

[KyleAnn]

I have made a similar dish, but I boiled the peppers for a few minutes until crisp/tender, then stuffed the mixture into the peppers. Later I just popped in the oven at 350 until it was hot, probably about 35 minutes...don't know if that helps you any. Good Luck! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">

 

[4Marmalade]

Thanks. That's pretty much what I did. I just blanched the peppers in boiling water for a bit, stuffed them and baked at 350 for about 20-25 minutes. They were mmmmmm...mmmmmm....good! Dh said they should be a new staple <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">

 

[JoyfulMomma]

Would you mind sharing your recipe?<br><br>
JoyfulMomma

 

[4Marmalade]

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<div>Originally Posted by <strong>JoyfulMomma</strong></div>
<div style="font-style:italic;">Would you mind sharing your recipe?</div>
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Here you go!<br><br><span style="text-decoration:underline;">Cracked Wheat Pilaf</span><br><br>
2 cups vegetable stock<br>
1 tbsp olive oil<br>
1 tbsp butter<br>
1 small red onion, finely diced<br>
4 garlic cloves, minced<br>
1-1/2 cups bulghur<br>
2 tsp salt<br>
1 bay leaf<br>
1/2 fennel bulb<br>
1 small red pepper<br>
1 small zucchini<br>
2 carrots<br>
2 tsp dried savory<br>
1/2 cup white wine<br>
1/2 bunch parsley, minced<br><br>
1) Dice the vegetables and set aside.<br>
2) Heat oil and butter in a pot and add the onion and garlic, sauteing until golden. Add bulghur, salt and bay leaf and saute enough to toast the grains.<br>
3) Stir in the veggies and savory, saute and then add the white wine. Once the wine is absorbed add the vegetable stock. Bring to a boil, cover and reduce heat for about 25 minutes (until stock is absorbed and bulghur is tender). Fluff and add parsley.<br><br>
If you want to stuff peppers this is what I did:<br><br>
Blanch peppers in boiling water for 4-5 minutes. Remove and let cool. Stuff pilaf into peppers and top with cheese. Bake for 20-25 minutes at 350F. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/yummy.gif" style="border:0px solid;" title="yummy">