Photo: Jennifer Causey; Styling: Lindsey LowerJennifer Causey
In the heat of summer, you'll be thankful for this raw, fresh, crunchy appetizer you can easily make ahead for guests. To keep things raw, we "cooked" the bulgur with a simple soak, where the grain is covered with warm tap water and sits for 30 minutes.
Serves 6 (serving size: 4 stuffed pepper halves)
1. Combine 2/3 cup water and bulgur in a small bowl; let stand 30 minutes. Drain.
2. Meanwhile, combine parsley and the next 8 ingredients (through cheese); stir in bulgur. Spoon about 1 tablespoon bulgur mixture into each pepper half.