Tabouli Talk

Tabouli is a favorite food around here. I make it often to take to work for an easy lunch, add into a hummus and veggie pita pocket, with salted pita chips, serve with a light dinner of fish for Hubby… the list goes on.

What is Tabouli? It’s a mix of bulgar wheat, seasonings, and vegetables…. and other things depending on your taste.

And it’s so easy to make! Buy the package of Tabouli (comes with seasoning packet).. it can be found in most groceries, sometimes in the international/ethnic food section. Add boiling water to the bulgar and seasonings and allow to sit in the fridge according to the directions. While the wheat absorbs the water, I prepare my ingredients. I add diced tomatoes, finely chopped Italian parsley (it has a softer taste to it), red onion, lemon juice and olive oil. Some people add cucumber, garlic, salts and such. toss ingredients in and fluff with a fork. It’s that easy! The best part is that the water is the only part that you really have to measure, all of the other ingredients are to your taste. Serve cold. mmm…..Enjoy!

Stuffed Red Bell Peppers

I love, love, love red bell peppers. I often slice them and devour them with hummus. As much as I love them, I don’t have any recipes using them as the  main ingredient. I’ve compiled this one from a recipe my sister gave me (from her boyfriend who does not measure) with the help of a much better of a cook friend and my preferences and trials and errors.

 You will need:
4 or 5 red bell peppers, halved, cored and seeded
1 box of Rice-a-roni Spanish rice
1 can fire roasted tomatoes
water
2 tbsp butter
1 to 1.5 cups diced veggies
1 cup shredded sharp or medium cheddar cheese
about 1/2 cup shredded mozzarella cheese 
parmesan cheese to sprinkle 
1/2 lb sausage or beef (optional)
Preheat oven t0 350 F. Heat a large saucepan on medium, melt butter, brown rice quickly (just a minute or 2 on medium). Add can of tomatoes, a can full of water  and bring to a boil. Bring boil back down to simmer, add diced veggies and cover. Cover, cook, stirring occasionally  until liquid absorbs and rice is cooked well (20ish minutes). ***{this is when I usually prep the peppers and pan}*** Quickly stir in cheddar cheese. Scoop rice into peppers until full. Don’t over fill. Place peppers in a 9×13 glass pan, sprinkle with mozzarella and parmesan cheese. Bake 20-30 minutes until cheese topping melts well. Let stand 5 minutes before serving.

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MMMmmm. DELISH! Enjoy! Note that this is a fairly inexpensive dish- peppers are $1 each, as is the rice-a-roni, tomatoes and cheese. Its also extremely filling… I often eat it with a just salad.

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