Grains & Pulses

Bulgur stuffed bell peppers


5-6 small bell peppers
1/2 cup coarse bulgur
1 big onion, finely chopped
1/2 bunch shallots, chopped
1/2 bunch parsley chopped
1-2 tsp  dried mint
2 long green chilies like anaheims, chopped
4 medium tomatoes, diced finely
approximately 1 tsp lemon zest
1/3 cup olive oil


1. Take the tops off bell peppers and set aside. Now remove the seeds – wash and rinse.
2. Saute onion, shallots, and chilies with 1/4 of the olive oil for 5-6 minutes.
3. Add bulgur, tomato, parsley, lemon zest, salt, and stir for a minute. Add 1/3 cup hot water.
4. Cover and cook until bulgur soaks all the water.
5. Stuff bell peppers with bulgur mix. Place upright in a pot with tops on.
6. Pour enough hot water to cover peppers about half way.
7. Pour remaining olive oil evenly around the pot and bring to the boil and then cover and simmer on low for half an hour.
8. Serve warm or cold.

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