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Nutrition Facts
Serving Size 102 g
(Approx. 12 Servings)
Amount Per Serving
Calories 140 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 40 mg 2%
Total Carbohydrate 19 g 6%
Dietary Fiber 3 g 12%
Sugars 2 g
Protein 4 g
Vitamin A 70% • Iron 8%
Vitamin C 40% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Savory Bulgar & Vegetable Stuffing

Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

1 1/2 cup(s) Central Market Organics All Natural Bulgar and Quinoa
2 cup(s) organic butternut squash, peeled and cubed
1/4 cup(s) Central Market Organic Extra Virgin Olive Oil
1 cup(s) organic celery, diced
1 cup(s) organic white onion, diced
1 cup(s) H-E-B Diced Bell Peppers 3 Color
3 organic garlic cloves, chopped
2 cup(s) organic mushrooms, sliced
2 cup(s) H-E-B Organic Baby Spinach
1 Tsp Central Market Organics Thyme
1 Tsp Central Market Organics Sage
1 Tsp crushed red pepper
1/8 Tsp kosher salt
1/8 Tsp pepper
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Instructions

1
Heat oven to 400°F.
2
Spray a 9" x 13" baking dish with nonstick cooking spray, set aside.
3
Prepare bulgur and quinoa according to package directions; cool in prepared baking dish.
4
Place squash in microwave-safe dish, cover, microwave on high 5 minutes; add to bulgur.
5
Heat large heavy-bottom skillet over high heat 3 minutes.
6
Add 3 tablespoons olive oil, celery, onions, peppers, garlic and mushrooms.
7
Stir-fry 5 minutes or until onion is translucent and golden and add to bulgur and quinoa.
8
Stir in spinach, thyme, sage and crushed red pepper; gently toss. Season with salt and pepper.
9
Bake uncovered on center oven rack 20 minutes or until piping hot.

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