Stuffed peppers

Although green peppers are becoming scarce around here, we did dig up enough to make a batch of stuffed peppers a couple of nights ago.
We don't use the Standard Stuffing for them, either. This one is MUCH better and has a definite Greek flavor. Bulghur works a lot better than rice, too.

Greek-inspired stuffing for peppers

8 large green peppers, cleaned, tops reserved
1/2 cup bulghur, soaked
1/2 cup Greek olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1/4 cup fresh spearmint, chopped
1/2 cup parsley, chopped
1/2 cup pine nuts
1/2 cup mizithra cheese, cut into 1/8 inch cubes
1 pound ground beef, browned, drained and crumbled (you can leave this out if you want)
pepper
salt
1 1/2 cups water
1/2 cup olive oil
pepper to taste

Parboil the peppers for 8 minutes or until they are turning color.
Remove, drain and set in a 13 x 9 casserole.
Preheat oven to 375 F.
Put about 1/8 teaspoon sugar in the bottom of each.
Mix the first 11 ingredients well. Fill each pepper with the combination. Replace top.
Combine the last 3 ingredients and pour around peppers.

Bake for 90 minutes, check and turn pan.
Bake for another 30 minutes or until peppers are blackened and pierce easily.
Turn off oven and allow peppers to cool some.

Serve with a nice bread an a green salad.

These will reheat nicely in the microwave, too.