Source: Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson and Angelic Organics

  • 1 ½ cup uncooked bulgur
  • 1 ½ boiling water
  • 2 tablespoon butter
  • 1 ½ chopped onion (about 3 onions)
  • 4 cups minced green peppers (about 4 peppers)
  • 1 ½ cups sliced mushrooms, any kind
  • 1 ½ tablespoons tamari
  • 1 ½ tablespoons dry sherry
  • 3 teaspoons of fresh marjoram or 1 teaspoon dried ½ teaspoon salt
  • 1 ½ cottage cheese
  • ¾ crumbled feta cheese
  • 4 eggs, beaten and lightly salted
  • Pinch of paprika and freshly ground black pepper

Preheat oven to 350F. Grease a casserole dish.

Put bulgur in a sauté pan and cover in the boiling water. Let stand for 15 minutes.

Melt butter in a medium skillet and sauté onions until translucent (5 minutes). Add peppers and mushrooms and cook 7 minutes more. Remove from heat and stir in tamari, sherry, marjoram, salt and pepper to taste.

Mix together cottage and feta cheeses in a small bowl. Spread the bulgur in the casserole dish and cover it with the pepper mushroom mix and then the cheeses. Pour the eggs over top and sprinkle with paprika. Bake uncovered for 45 minutes. Let stand 10 minutes before serving.