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Roasted bell pepper halves stuffed with bulgur and spinach

Ingredients: 3 red bell peppers 2 yellow bell pepper 2 Tablespoon(s) olive oil; divided 2 Cup(s) chicken broth 1 Cup(s) bulgur 4/23 Ounce(s) salt 1/4 Cup(s) dried currants 2 pinenuts 2 Teaspoon(s) cumin 1 6 oz bag baby spinach leaves 3 mint leaves; chopped 3/16 Cup(s) dill; chopped 1 Cup(s) feta; crumbled, divided Directions: Preheat oven to 425F. Cut large red and yellow bell peppers in half through stem end. Remove seeds and cut out ribs, leaving stems intact. Finely chop small red bell pepper; set aside. Spread 1 tablespoon oil over rimmed baking sheet. Place pepper halves, cut side down, on prepared sheet. Roast 15 minutes. Turn over; roast until slightly softened, about 15 minutes longer. Remove from oven. Meanwhile, bring 2 cups water to boil in medium saucepan; add bulgur and 1 teaspoon salt. Remove from heat. Cover and let stand until bulgur is tender, about 30 minutes. Drain well. Heat 1 tablespoon oil in large skillet over medium-high heat. Add chopped red pepper; saut until tender, about 3 minutes. Add currants and pine nuts; saut 2 minutes. Add cumin; stir 20 seconds. Mix in spinach; stir until beginning to wilt, about 2 minutes. Remove from heat. Mix in bulgur, mint, and dill. Stir in half of cheese. Season with salt and pepper. Divide bulgur mixture among pepper halves. Sprinkle with remaining cheese. (Can be made 1 day ahead. Cover and chill.) Preheat oven to 425F. Bake stuffed peppers until heated through, about 25 minutes (or 30 minutes if chilled); serve. *Also called cracked wheat; available at natural foods stores and supermarkets. Contributor: Bon appetit August 2004 p 193
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In a 2 qt M/w safe casserole cook beef, onion, and Slow roasted vegetable Heat oven to 325F. In roasting pan, toss together carrots, fennel, potatoes, onion, pepper, and garlic. In cup or small bowl, whisk together remaining ingredients. Pour over vegetables; toss to coat. Roast 1.5 hours, turning occasionally, until te Stuffed artichokes Cut off stalks and trim bases of artichokes so they stand upright. Pull off the coarse outer leaves. Cut off the top of each artichoke (down about 1 inch), and the top third of the remaining leaves. Pull the leaves back and pull out the hairy chok Red pepper jelly Grind or chop peppers into small bits. Sprinkle with salt. Let stand for 3-4 hours or overnight. Drain well. Boil with sugar and vinegar for 30 minutes, until it coats the spoon. Bottle. Erin found that mixing red, orange and yellow peppers (two each) mak Ann's italian pepper soup Halve and seed yellow peppers and place cut-side down on broiler pan or baking sheet and broil 2 to 3 minutes or until blackened. Remove blackened skin under running water. Chop peppers. Heat oil in large Dutch oven over medium-high heat. Add onio Stuffed raw mushroom appetizers Rinse mushrooms well. Remove the stems. Mix the cream cheese, deviled ham, chopped olives and the seasonings. Spoon or pipe the cheese mixture into the mushroom caps. Garnish with pimento. Place on platter, wrap and refrigerate until serving Curried spinach & chick pea soup Heat oil & saute garlic for 1 minute. Add carrot, barley, bay leaf & 2 1/2 c stock. Bring to a boil, cover & simmer for 15 minutes. Puree half the chick peas & add to the pot with the spinach, zucchini & seasonings. Simmer Sweet corn, black bean, bell peppers, celery salad Use radiatore, twists, shells, corkscrews, elbows, or some medium-size, shaped pasta made without egg, made with semolina and flavored with vegetables (red bell pepper, spinach, beet, etc.) Throw it together and serve warm. Serves 3 to 4. Makes 5 Ham-stuffed mushrooms Chop mushroom stems. Cook stems and onions in 2 T. butter; stir in flour and salt, cook slightly. Add milk; cook until thick and bubbly, stirring constantly. Stir in ham mixture. Fill caps. Sprinkle with bread crumbs. Place in a greased baking dish. Bake Broccoli stuffed tomatoes Cut each tomato into 5 wedges, leaving connected at base. In a covered saucepan, over medium heat, steam broccoli in 1/2 cup water for 2 minutes. Drain and combine with remaining ingredients. Spoon equal amounts into each tomato. Press tomato wedg Dolmathes (stuffed grapevine leaves) Rinse leaves in cold water. Let stand in warm water as dolmathes are being prepared. 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