Stuffed Summer Vegetables with Bulgur
Bell peppers, zucchini, and tomatoes filled with a savory bulgur and mushroom stuffing, baked until tender, and finished with golden Parmesan cheese. A wholesome, colorful Mediterranean-inspired summer dinner.
Notes
Salt the vegetable shells before filling to season from the inside and draw out excess moisture. Make sure mushrooms are fully cooked until their liquid evaporates to avoid a watery filling. Pack the filling firmly to prevent it from falling apart when served. The bulgur filling can be prepared up to 2 days ahead and refrigerated.
Nutrition
Serving: 2gCalories: 290kcalCarbohydrates: 38gProtein: 10gFat: 12gSaturated Fat: 2.5gCholesterol: 6mgSodium: 380mgFiber: 9gSugar: 7g
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