Vegan Instant Pot: Bulgur-Stuffed Bell Peppers Recipe

Vegan Instant Pot: Bulgur-Stuffed Bell Peppers Recipe - The herb-studded filling is cooked in the Instant Pot, and the peppers bake for just 35 minutes, so they stay firm and juicy. Serve each person a half pepper as a side dish or first course, or two halves for a main-dish portion.

Serves 3 to 6
Vegan Instant Pot: Bulgur-Stuffed Bell Peppers Recipe

Ingredients for Vegan Instant Pot: Bulgur-Stuffed Bell Peppers Recipe:

  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1½ cups low-sodium vegetable broth
  • 1 cup bulgur wheat
  • ¼ cup pine nuts
  • ¼ cup currants
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh mint
  • 3 large bell peppers, cut in half lengthwise and seeded (stems left on)

  • ½ cup raw cashews, soaked in water for 2 hours at room temperature, or up to overnight in the refrigerator, and drained
  • ¼ cup avocado oil or grapeseed oil
  • ¼ cup water
  • 3 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • ¾ teaspoon fine sea salt

Directions for Vegan Instant Pot: Bulgur-Stuffed Bell Peppers Recipe:

  1. To make the peppers: Select the Sauté setting on the Instant Pot, add the oil and garlic, and heat for 2 minutes, until the garlic is bubbling. Add the onion and sauté for 4 minutes, until softened. Stir in the broth, using a wooden spoon to nudge loose any browned bits from the bottom of the pot. Stir in the bulgur, scraping down the sides of the pot to make sure all of the grains are submerged in the liquid.
  2. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Manual or Pressure Cook setting and set the cooking time for 10 minutes at low pressure. (The pot will take about 5 minutes to come up to pressure before the cooking program begins.)
  3. Preheat the oven to 375°F.
  4. When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and, wearing heat-resistant mitts, lift the inner pot out of the housing. Stir in the pine nuts, currants, 2 tablespoons of the parsley, and 1 tablespoon of the mint.
  5. Place the pepper halves in a 9 by 13-inch baking dish. Spoon the bulgur mixture into the pepper halves, dividing it evenly among them (about ½ cup each). Cover the dish with aluminum foil. Bake for 35 minutes, until the peppers are cooked through.
  6. While the peppers are baking, make the sauce: In a widemouthed pint jar, combine the cashews, oil, water, lemon juice, garlic, and salt. Use an immersion blender to blend the sauce until it is very smooth, about 2 minutes.
  7. Use a serving spoon to transfer the peppers to plates. Serve warm, with the sauce spooned on top and sprinkled with the remaining parsley and mint.

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