Ingredients
-
1 1/2
-
1 1/2
-
2
-
3/4
-
3/4
-
2
-
2
-
2
-
1/2
-
-
-
3/4
-
1/2
-
2
-
Directions
Bulgarian Pepper and Cheese Casserole, This is from the Moosewood cookbook, halved and with a slight change It is so good, I make it almost every week!, I first had this many years ago when I was young and single as a guest at someones home and saved the recipe Later on, I was never sure about feeding it to my picky young kids and husband I recently came across it and made it for my husband and a teenage son still at home It was as delicious as I remembered We all LOVED it!! I never would have thought of combining these ingredients together or guessed from the ingredients list that it would be so good! Very surprising This is a real comfort food casserole I am now making it for my father in law recovering from surgery and expect rave reviews , I like this a lot! I’ve made it as written before, but it also stands up well to ingredient replacements (e g , rice for bulgur, cheddar for feta) Thanks for sharing this recipe
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Steps
|
1
Done
|
Soak Bulghar in Boiling Water During Prep Time (~15minutes). |
|
2
Done
|
Preheat Oven to 350 Degrees. |
|
3
Done
|
Grease Small Casserole Dish With 1/2 Tablespoons of Butter. |
|
4
Done
|
on Medium Heat, Saute Remaining Butter and Chopped Onions Until Soft. |
|
5
Done
|
Stir in Mushrooms and Peppers, and Heat Through (3-6 Minutes). |
|
6
Done
|
Add Tamari, Sherry, Marjoram and Salt and Pepper (to Taste), Then Remove from Heat. |
|
7
Done
|
in a Small Bowl, Mix Cheeses and Beaten Egg Together. |
|
8
Done
|
Put Bulghar Evenly in Casserole Pan. |
|
9
Done
|
Cover With Pepper Mixture, Then Cheese Mixture and Dust With Paprika. |
|
10
Done
|
Bake 40 Minutes, Uncovered. |
