Kathie Lee & Hoda: Melissa d’Arabian Bulgur-Stuffed Veggies Recipe


Kathie Lee & Hoda: Melissa d’Arabian Recipes

If you want to cook up something quick and healthy that your family will like and you won’t have to spend a lot of money this is the recipe for you. Kathie Lee and Hoda were joined by Melissa d’Arabian, author of Ten Dollar Dinners, who shared her Bulgur-Stuffed Veggies Recipe. If you enjoyed this recipe from Melissa, check out her Moroccan Meatloaf Recipe  and Raspberry-Vanilla Bread Pudding with Lemon Cream Recipe.

Melissa d’Arabian: Bulgur-Stuffed Veggies Recipe

Kathie Lee & Hoda: Melissa d'Arabian Bulgur-Stuffed Veggies Recipe

Kathie Lee and Hoda were joined by Melissa d'Arabian, chef and author of Ten Dollar Dinners, who shared her Bulgur-Stuffed Veggies Recipe.



  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1/4 pound white button mushrooms, finely chopped
  • 3 garlic cloves, finely minced or pressed through a garlic press
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons fresh tarragon, finely chopped
  • 1/4 cup grated Parmesan cheese
  • 1 cup bulgur
  • 1 1/4 cups chicken broth
  • 2 bell peppers (preferably 1 red and 1 yellow)
  • 2 zucchini (or 1 zucchini and 1 yellow summer squash)
  • 2 large tomatoes


  1. Preheat the oven to 350 degrees F
  2. Place the bulgur in a large heatproof bowl
  3. In a medium saucepan, pour the broth and add 1 1/2 cups water and bring to a boil
  4. Pour over the bulgur
  5. Cover the bowl with plastic wrap and set aside until the bulgur is tender, about 20 minutes
  6. Slice off the top third of the bell peppers, cut out the stems and then finely chop the flesh and set them aside
  7. Use your fingers or a paring knife to remove the ribs and seeds from the bottom of each pepper to make a cup that will hold the stuffing
  8. Halve the zucchini crosswise
  9. Finely chop half of the zucchini and slice the other half lengthwise
  10. Then use a teaspoon to scoop out the seeds so you have a boat
  11. Halve the tomatoes crosswise and use a spoon to remove the seeds from the bottom and top to make four cups
  12. In a large skillet, heat the olive oil over medium heat
  13. Add the onion and cook until it softens and becomes translucent, three to four minutes
  14. Add the reserved chopped bell peppers and zucchini, mushrooms, and garlic to the pan
  15. Season with 3/4 teaspoon of the salt and 1/4 teaspoon of the black pepper and cook until the vegetables are tender, about ten minutes
  16. If there is a lot of liquid in the pan, drain the vegetables in a fine-mesh sieve before proceeding
  17. If there is remaining liquid in the bowl with the bulgur, drain the bulgur in a fine-mesh sieve and return to the bowl along with the sautéed vegetables
  18. Stir in the tarragon
  19. Place the pepper and tomato cups and zucchini boats on a cutting board
  20. Season the inside of the vegetables with the remaining salt and black pepper and then stuff the vegetables with the bulgur mixture until filled to their rims
  21. Carefully transfer the vegetables to a 13-by-9-inch baking dish
  22. Cover with aluminum foil and bake for 45 minutes
  23. Remove the foil, sprinkle with the Parmesan and bake until the cheese is browned, about ten minutes longer


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