Italian Stuffed Peppers

Step 1

Preheat the oven: Place the rack in the middle of the oven and preheat the oven to 400°F. Set out a large casserole dish or a 9x13 baking dish.

Step 2

Cook the bulgur: In a medium saucepan set over medium high heat add 1 ¼ cups of water. Bring to a boil, then stir in the bulgur wheat. Reduce the heat to medium low, cover the pan and cook until tender, about 12 minutes. Remove from heat and set aside.

Step 3

Make the filling: In a large skillet set over medium heat add the olive oil. Once it begins to shimmer add the diced onion and garlic. Saute for about 5 minutes. Add the ground Italian sausage, breaking it up as you cook. Add the salt, pepper, oregano, basil, thyme, and crushed red pepper. Continue breaking up the sausage as it cooks. When the sausage is almost done cooking, about 6 minutes, stir in the canned tomatoes (juice and all) bulger, spinach and chopped parsley. Stir together and cook for another 3 to 5 minutes just to let some of the moisture evaporate. You still want the filling to have some moisture.

Step 4

Prepare the peppers: Slice the peppers in half through the stem. Remove the seeds, but don’t pierce the flesh. Stuff each pepper half with the filling. Top with shredded cheese and bake, uncovered for 35 minutes, until the peppers are tender, but still have structure. The cheese should be melted and browned in spots.