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Bulgur and Tuna-stuffed Peppers
2013-08-06
https://www.metro.ca/userfiles/image/recipes/poivrons-farcis-thon-boulgour-6968.jpg
PT10M
PT50M
PT1H00M
Preheat oven to 180°C (350°F).Cut caps off and core peppers. Set aside.Cook bulgur in water or broth, covered, over medium heat for 30 minutes.Add shallots and peas to bulgur 1 minute before it's done cooking.Add remaining ingredients and stuff peppers generously.Put caps back on peppers.Bake for 20 minutes.Serve and enjoy.
5
Metro
4
1
4
4
5 raw red peppers
3 cups (750 mL) water or any broth
1 cup (250 mL) bulgur
3 shallots, chopped
1 cup (250 mL) canned or frozen peas
1/2 cups (125 mL) fresh or canned salmon
dill to taste
Salt and pepper to taste
Bulgur and Tuna-stuffed Peppers
-
![]()
Lactose-free
5
servings
0:10
Preparation
0:50
COOKING
1:00
TOTAL TIME
Ingredients
-
5
raw red peppers
-
3 cups
(750 mL)water or any broth
-
1 cup
(250 mL)bulgur
-
3
shallots, chopped
-
1 cup
(250 mL)canned or frozen peas
-
1/2 cups
(125 mL)fresh or canned salmon
-
dill to taste
-
Salt and pepper to taste
Preparation
Preheat oven to 180°C (350°F).
Cut caps off and core peppers. Set aside.
Cook bulgur in water or broth, covered, over medium heat for 30 minutes.
Add shallots and peas to bulgur 1 minute before it's done cooking.
Add remaining ingredients and stuff peppers generously.
Put caps back on peppers.
Bake for 20 minutes.
Serve and enjoy.
Source :
Metro
Legal Notice
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
