Ingredients

2/3 cup boiling water

2/3 cup bulgur (cracked wheat), uncooked

6 small green peppers

Vegetable cooking spray

1/2 cup diced carrot

1/2 cup diced onion

1/2 cup diced celery

1 egg, lightly beaten

1/2 cup cranberries

1/3 cup pine nuts, toasted

1/2 cup part-skim ricotta cheese

1/4 cup lemon juice

1/2 teaspoon salt

1/2 teaspoon dried mint flakes

1/2 cup canned vegetable broth, undiluted

Preparation

  1. Pour 2/3 cup boiling water over bulgur in a large bowl; let stand 15 minutes or until bulgur is tender and water is absorbed.

  2. Cut tops off peppers; remove and discard seeds and membranes, and reserve tops. Cook peppers and tops in a small amount of boiling water 10 minutes. Drain and set peppers aside.

  3. Coat a skillet with cooking spray; place over medium-high heat until hot. Add carrot, onion, and celery; saute until crisp-tender. Add bulgur mixture, egg, and next 6 ingredients; stir well. Spoon mixture into peppers. Cover with reserved tops. Place peppers in a shallow baking dish. Pour broth over peppers. Bake at 350 degrees for 30 minutes or until thoroughly heated.