4 c. minced green peppers
1 ½ c. sliced mushrooms
1 ½ c. chopped onions
2-3 Tbsp. butter
Saute onions in butter until translucent. Add peppers and mushrooms. Continue to cook until peppers are just becoming tender. Remove from heat.
Add the following to above sautéed veggies and mix well:
1 ½ Tbsp. tamari (fermented soy sauce)
1 ½ Tbsp. sherry
1 tsp. marjoram
½-1 tsp. salt (to taste)
Black pepper to taste
Crumble: ¾ c. feta cheese and combine with 1 ½ c. cottage cheese.
Butter a 2-qt casserole or a 9 by 13 inch baking pan. Spread in 1 ½ c. raw bulgar (that has been soaked in 1 ½ c. boiling water for at least 15 min), and cover it with a layer of vegetables. Add the mixed cheeses, and spread them around as evenly as possible. Pour 4 beaten, lightly-salted eggs over everything and dust with paprika. Bake 40-45 min in a 350 F oven, uncovered. Let stand for 10 min before serving.
Recipe from Moosewood Cookbook, by Mollie Katzen.