Bell Peppers – They are actually botanically fruits which explains a lot!

Wherein the character of bell peppers are questioned

Bell peppers exist to offend no one. The choice of red, green or golden bells has more to do with your taste in colors then your taste in flavor. No one would mistake these things for apples.

But stuffing them does give them a bit of a shine. The bells really don't add anything but but are pleasant enough and seem to encourage better conversations between the other flavors. I know people who provide the same service at bars.

The base of the stuffing is important but a little experimentation will be your guide. I have used sausages, pulled pork and chicken with great success. Rice or potatoes work well. Tofu too.

I am going to use Bulgar wheat simply because I am eating to much meat recently. It is a friendly grain for someone who cooks for themselves. For the most part you use 2 parts of water to one part of wheat. This makes it easy to prepare as much Bulgar wheat as need. What makes Bulgar even more friendly it that it can be soaked rather then boiled.

One of the problems with a lot grains is the difficulty in using them without some waste. Short grain white rice is equally friendly ratio-wise (though not necessary tasty). Brown rice is a good example of the problem.

Take a look at the instructions on the back of the package of brown rice. One cup of rice, 2 ½ cups of water to make 3 ½ cups of rice. However, all I usually need is a ½ cup of rice. The rice to water ratio won't work in this case – most of the water will boil off before you can use it to simmer the rice. If you try to add more water there is a good chance you will add to much and end up with soggy rice. Not that big of a deal with rice since you can use it in a number of ways. Other grains are not so useful.

Cook the Bulgar wheat per the instructions on the package. I usually just soak it but that is a personal choice. Since I am going to make two peppers I would make about a half a cup raw, a full cup when the water is adsorbed.

Grab an apple and mince. Get a sweet onion (Walla Wallas are great) and finely chop up about a third of it. Take a couple of good tasting mushrooms and slice them. Mince some flat-leaf parsley and mix in a bit of cumin and rosemary. Take two cloves of garlic (or one clove of a shallot) and finely chop.

Get a pan and add some oil. Turn the knob to medium and allow it to heat up. Toss in the onion and mushrooms into the pan and saute for about four minutes. Toss in the garlic and let cook for about 30 seconds. Add in the parsley mixture and chase it around the pan for a lap. Place all the items, except the bell peppers, in a large bowl and mix heroically.

Heat the oven to 350f. Slice off the top of the peppers and remove the seeds. Fill the pepper about half way with the Bulgar wheat mixture, add some cheese (I would suggest a soft cheese), fill it most of the rest of the way, more cheese, and put a hat of the mixture on the final layer of cheese.

Place in the oven on a baking pan and cook until the tops are brown and the peppers are soft.

I usually eat with cottage cheese & oranges as the salad.