Black Swan Recipes

Lamb and Bulgur Stuffed Peppers

 

• 1 cup bulgur
• 6 large green or red sweet peppers
• ½ lb ground lamb
• 1 tablespoon butter
• 6 to 8 sliced mushrooms
• 1 diced onions
• 4 oz grated Havarti cheese
• 1 green onion sliced diagonally
• 2 tablespoons cilantro, minced
• ¾ cups diced fresh or canned tomatoes
• 2 eggs, beaten
• 4 oz Black Swan Chipotle Dressing
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper
• Grated Havarti cheese for topping

 

Heat oven to 350^oF.  Place Bulgur into a medium bowl.  Pour 2 cups boiling water over Bulgur and let stand 60 minutes.

 

Cut peppers in half lengthwise.  Wash peppers outside and inside.  Remove all seeds and membrane.  Blanch peppers in boiling water for 3 minutes; drain and set aside.

 

In a large skillet cook lamb until brown.  Remove from pan with a slotted spoon and put into a large bowl.  Add butter to skillet and sauté mushrooms and onion until tender and onions are transparent but not brown; add to ground lamb.  Add rest of ingredients to lamb mixture.  Mix well.

 

Stuff peppers lightly with meat mixture.  Put peppers into a baking dish. 

Top with grated Havarti cheese.  Bake 35 to 35 minutes.

 

Serves 6