Bulgur Stuffed Peppers

1 C bulgur
2 1/2 C water
0 - salt to taste
6 - green bell peppers
2 T olive oil
1 - yellow onion, chopped
1/2 C chopped celery
2 - garlic cloves, minced
2 - small fresh hot chiles, seeded and minced
1/4 C fresh parsley, minced
1 t dried dill
1/2 t ground cumin
2 T fresh lemon juice
1/4 C pine nuts
1/4 C currants
1 t sugar
0 - black pepper to taste

Preheat the oven to 350°F. Combine the bulgur and 2 cups of the water in a saucepan and bring to a boil. Reduce the heat to low, salt the water, then cover and cook for 15 minutes. Set aside to cool. In a pot of boiling water, blanch the peppers for 5 minutes, or until softened. Remove from the water and allow to cool.

Heat the oil in a large skillet over medium heat. Add the onion, celery, garlic, and chiles, and cook 15 minutes, or until softened. remove from the water and allow to cool.

Heat the oil in a large skillet over medium heat. Add the onion, celery, garlic, and chiles, and cook 5 minutes, or until softened. Add the parsley, dill, cumin, lemon juice, pine nuts, currants, sugar, reserved bulgur, and salt and pepper to taste, and mix well.

Gently stuff the mixture into the peppers and arrange them in a baking dish. Add the remaining 1/2 cup of water to the bottom of the dish. cover and bake for 30 minutes or until the peppers are tender.

From Vegan Fire and Spice