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I know it’s not late July, but ….

June 14, 2010

I promise: seasonal recipes next. But before I forgot, I wanted to post this AMAZING dish I made last week with the rest of my frozen green peppers. Keep this recipe in the back of  your mind when green peppers are in season, or it’s mid-winter/late spring and you’re wondering if frozen green peppers are good in salad. (I’m guessing not…)

This recipe is adapted from Farmer Johns Cookbook: The Real Dirt on Vegetables. I think I’ve written about this book before, but if I haven’t, take this recommendation: it’s a great book for CSA members who live in the Midwest. Farmer John supplies CSA vegetables to folks all over the Chicago area–including my sister-in-law and her husband. It’s a small world.

There is a great documentary that tells Farmer John’s story called The Real Dirt on Farmer John. John Peterson breaks the stereotype of the traditional farmer–at least how we think of him–and demonstrates an interesting relationship between sustainable agriculture and art. (For real.)

But about this recipe: I thought it would be bland. It wasn’t. I thought it would be hard–a lot of casseroles are, actually: it wasn’t. I thought it would have too many peppers in it: it didn’t. The pound of sausage is my addition. The original recipe suggests that you may want to substitute 1 cup of sausage for 1 cup of peppers, but I just added a whole pound of sausage. All the juices from the sausage and mushrooms seeped into the bulgur and it was amazing. I want to eat some now, but alas, it’s all gone.

Pepper and Cheese Casserole with Bulgur, Mushrooms, and Sausage (if you want)

1 1/2 C. uncooked bulgur

1 1/2 C. boiling water

2 T. butter or other fat

1 1/2 C. chopped onion (about 3 small onions)

4 C. minced green peppers (about four peppers–frozen works well, too.)

1 1/2 C. sliced mushrooms, any kind, but I used baby portobella

1 1/2 T. soy sauce

1 t. crushed dried marjoram or 3 t. minced fresh marjoram

1/2 t. salt

freshly ground black pepper

1 1/2 C. cottage cheese

3/4 C. crumbled feta cheese

4 eggs, beaten and lightly salted


Heat the oven to 350. Butter a 2 quart casserole dish. (If you don’t, the bulgur will stick.)

Pour the boiling water over the bulgur. Cover and let stand for 15 minutes while you make the other preparations.

If you are using the sausage, go ahead and cook it. While it is cooking, prep the other vegetables. Add them to the sausage as they are cut. If you’re not using the sausage, melt the butter in a medium skillet. Add the onions, saute until translucent, about 5 minutes. Add the peppers and mushrooms; continue to cook until peppers are just becoming tender and the mushrooms have released their water, 5-7 minutes. Remove from heat and stir in the soy sauce, sherry, marjoram, salt, and pepper to taste. Mix well.

In a small bowl, combine the cheeses.

Spread the bulgur in the prepared baking dish. Cover it with the vegetables and then the mixed cheeses. Pour the beaten eggs over everything; let the eggs seep through the ingredients by tapping the casserole dish on the counter a few times. Sprinkle with paprika. Bake, uncovered, for 45 minutes. Let stand for 10 minutes before serving.

I don’t have to say “Enjoy!” because you definitely will.

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