Stuffed Bell Peppers w/ Bulgur and Nuts & Roasted Garlic Red Pepper Sauce

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Ingredients
Serve 8
A mix of 8 mediums bell peppers (yellow, red, orange, green) tops cut away and seeds removed

Filling

2 cups vegetable stock or water with salt and a bay leaf
1 cup toasted bulgur
2 tablespoons olive oil
1 onion, finely chopped
4 cloves of garlic
3 oz portobello mushrooms
1/4 cup coriander, finely chopped
1/4 cup mint, finely chopped
1/3 cup italian parsley, finely chopped
1/4 cup cashews, toasted
1/4 cup walnuts, toasted
1/4 cup sunflower seeds, toasted
1/2 italian tomatoes, chopped
salt, pepper
olive oil

Roasted Garlic Red Pepper sauce

2 roasted red pepper
1 tablespoon balsamic vinegar
1/4 cup olive oil
salt and pepper

How to make it

Bring the stock to a boil in a pot. Meanwhile, toast the bulgur in a skillet over medium heat until fragrant and nutty, about 4 minutes. Stir in the bulgur, lower the heat, and simmer, covered, for 15 minutes. Remove from the heat and set aside for 5 minutes.

In a skillet, heat 2 tablespoons of the oil over medium-high heat. Add the chopped onions and cook, stirring, until very soft, 5 minutes. Add the garlic and portobello mushrooms and cook for 5 more minutes. Stirring frequently

Transfer bulgur to a medium bowl and fluff with a fork. Add chopped herbs, toasted chopped nuts, onions/garlic/portobello mix and season with salt and pepper, to taste.

Cool slightly and add the tomatoes, and mix to combine. Set the stuffing aside.

Preheat the oven to 400 degrees F

Pour olive oil into a baking dish to just cover the bottom. Stuff the bell peppers with the mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.

Meanwhile, In a blender or a hand mixer, combine the red peppers, balsamic vinegar, and oil and process until smooth. Serve it with the peppers.

Serve it with your favorite side dish. Suggestion; rapini or roasted corn on the cob