The peppers are stuffed in halves, rather than whole, which I think makes for a more elegant presentation. (It’s also easier!) The prep of the peppers is optional, but I recommend it–the peppers will have a slightly roasted flavor as a result.
2 large bell peppers, cut in half and seeded
2 to 3 T olive oil, plus additional if needed
1/2 c bulgur
1/2 c plus 1 T water
1 bunch greens, washed, stemmed and finely chopped
2 T grated Romano or Parmesan cheese
salt and pepper, to taste
1. Preheat the oven to 350ºF. Grease a baking pan large enough to hold the 4 pepper halves.
2. Add the 2 to 3 tablespoons of olive oil to a skillet large enough to hold the 4 pepper halves (or do this in two batches) over medium heat. When the oil is hot, add the peppers, cut side down (there’ll be some splattering). Sear for 3 to 4 minutes, then, using tongs, flip over and cook for another 3 to 4 minutes. Remove peppers and drain on paper towels. Save the oil for adding to the stuffing and drizzling, or use it to add flavor to salad dressings or other dishes…
3. Put bulgur in a large bowl. Bring the 1/2 cup plus 1 tablespoon water to a boil. Add to bulgur. Stir to combine, then cover and let sit for 15 minutes, or until the water is absorbed. Or, use your own method for cooking bulgur.
4. Steam the greens until tender–the time will depend on the greens you’re using. Let cool slightly when done.
5. Combine the bulgur, greens, cheese, some of the bell pepper oil or extra olive oil, and salt. Stuff each pepper half with the mixture and drizzle with a bit of the oil. Place in greased baking dish. Cover with foil. Bake for 25 minutes. Uncover and bake for another 15 to 20 minutes, until slightly browned.