Due to a mixup in intended departure time to go to the gym . . . I didn’t start dinner, and it was getting REALLY late. I could stay home and fix dinner, or I could be inventive with the prep work, and go to the gym whilst dinner did its own thing. Guess which tack I took? ;->
Earlier in the afternoon, I had started the beets in my good old standby appliance, the six-cup Rival Crock-ette. Next to my rice cooker, this is my most useful cooking helper. Fortunately for me, the beets were done, so I took them out and put in the stuffed peppers that you see on the plate. I microwaved them a bit to heat them through first, then plopped them into the Crock-ette to finish cooking and stay hot.
For a quick grains dish, I pre-heated my three-cup Nissan-Thermos vacuum bottle, and added 3/4 cup bulgur and two cups of boiling water. It was done to perfection when we got home. No stove needed for this dish. I just scooped out perfectly ready bulgur onto the plates, and added the stuffed peppers, beets, and sliced up a nice tomato. The peppers and filling exuded enough juices to moisten the bulgur. We were dining within five minutes of walking through the door.
If you like tabouli (I don’t like garlic, so I have never actually made this dish), this method of cooking the bulgur may make it a bit too soft. But you could keep a close watch, and take it out before it is done all the way.