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In a large skillet, stir together broth, carrot and onion. Bring to a boil; reduce heat. Simmer, covered, for 5 minutes. Stir in bulgur and cranberries. Remove from heat. Cover and let stand for 5 minutes. Drain excess liquid.
Meanwhile, preheat oven to 400°F. Cut tops off peppers; remove and discard seeds and membranes. If necessary, cut a thin slice from the bottom of each pepper so it will stand evenly. Place peppers in a 2-quart square baking dish. Add the water. Cover with plastic wrap. Microwave on High for 5 minutes or until peppers are just tender.
Stir 3/4 cup shredded cheese into bulgur mixture. Season to taste with salt and black pepper. Spoon bulgur mixture into peppers, dividing evenly.
Bake for 5 to 10 minutes or until peppers are crisp-tender and bulgur mixture is heated through. If desired, sprinkle with 2 tablespoons cheese and nuts.