- 4 red bell peppers, halved lengthwise and seeded
- 1 cup water
- 1/2 cup bulgur
- 1 (24 ounce) jar tomato sauce, or more to taste
- 2 cups arugula
- 1 cup corn kernels
- 1/2 cup garbanzo beans, drained
- 1/2 cup lima beans, drained
- 1/2 cup black beans, rinsed and drained
- 1/2 cup kidney beans, rinsed and drained
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x11-inch baking pan with aluminum foil. Arrange bell pepper halves in the baking pan.
- Bring water and bulgur to a boil in a small saucepan. Cover and simmer until bulgur is tender, 12 to 15 minutes. Drain excess water.
- Combine bulgur, tomato sauce, arugula, corn kernels, garbanzo beans, lima beans, black beans, kidney beans, salt, paprika, basil, and oregano in a large bowl. Fill each bell pepper half generously with bulgur mixture.
- Bake in the preheated oven until bubbly and hot, 25 to 30 minutes.
05/20/2018
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