BULGUR AND VEGGIE STUFFED PEPPERS

4 LARGE RED, YELLOW, AND/OR ORANGE PEPPERS
1 CAN (14.5 OUNCE) VEGETABLE BROTH
1 1/4 CUPS BULGUR
1/2 TABLESPOON OLIVIE OIL
1 BUNCH GREEN ONIONS, CHOPPED
2 LARGE GARLIC CLOVES, CRUSHED WITH PRESS
1 1/4 CUPS VEGETABLE PROTEIN CRUMBLES ( I THINK YOU CAN DO WITHOUT IF YOU DON'T WANT THEM)
1 10-ONCE PACKAGE FRESH SPINACH
1/4 CUP FRESH MINT
1 CAN (28 OUNCES) CRUSHED TOMATOES



1) CUT 3/4 INCH SLICE FROM TOP OF EACH PEPPER; RESERVE TOPS. REMOVE SEEDS AND RIBS, AND CUT A THIN SLICE FROM BOTTOM OF EACH PEPPER SO THEY WILL STAND UPRIGHT.
2) ARRANGE 4 PEPPERS AND THERE TOPS ON A PLATE. COOK UNCOVERED, IN MICROWAVE ON HIGH 4 MINUTES. TRANSFER PEPPER TOPS TO PAPER TOWEL. MICROWAVE PEPPERS 4 MIN LONGER, AND PUT ON PAPER TOWEL TO DRAIN.
3) IN LARGE MICROWAVE-SAFE BOWL, COMBINE VEGETABLE BROTH AND BULGUR. COOK, UNCOVERED, IN MICROWAVE ON HIGH FOR 12-15 MINUTES UNTIL BULGUR IS TENDER.
4) IN A DEEP SKILLET, HEAT OIL UNTIL HOT. AND GARLIC AND ONIONS; COOK UNTIL GARLIC IS FRAGRANT. ADD CRUMBLES AND SAUTE UNTIL HEATED THROUGH AND BEGINNING TO BROWN. REMOVE SKILLET FROM HEAT
5) PREHEAT OVEN TO 350 DEGREES. INTO SKILLET STIR BULGUR, 1 CUP CRUSHED TOMATOES, SPINACH, AND MINT. FILL PEPPERS WITH BULGUR MIXTURE, REPLACE PEPPER TOPS.
6) POUR REMAINING CRUSHED TOMATOES INTO 8 BY 8 GLASS BAKING DISH. STIR IN SALT AND PEPPER. PLACE PEPPERS IN DISH, STANDING UP. COVER DISH WITH FOIL AND BAKE 35 MINUTES .
7) ENJOY!