Name: Stuffed Peppers With Bulgur
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 6 large bell peppers, any color; 1 cup bulgur wheat; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 can (14 oz) diced tomatoes; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon cinnamon; Salt and pepper to taste; 2 tablespoons olive oil; Fresh parsley, chopped, for garnish

Instructions

Preheat your oven to 375°F (190°C) and grease a baking dish large enough to hold all the peppers standing upright.
Wash the bell peppers, then slice off the tops and remove the seeds and membranes from inside. Reserve the tops to use as lids later.
In a large mixing bowl, combine the bulgur wheat with enough hot water to cover it by about an inch. Let it sit for 15-20 minutes until the bulgur has absorbed the water and softened.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they are soft and translucent.
Add the diced tomatoes, ground cumin, paprika, cinnamon, salt, and pepper to the skillet. Stir well and cook for a few minutes until the mixture is fragrant.
Add the soaked bulgur to the skillet and mix everything together, cooking for an additional 5-7 minutes. Remove the skillet from heat.
Stuff each bell pepper with the bulgur mixture, packing it in tightly and replacing the pepper top as a lid.
Place the stuffed peppers in the prepared baking dish, cover with aluminum foil, and bake in the preheated oven for 30-40 minutes, or until the peppers are tender.
Once the peppers are cooked through, remove the foil and bake for an additional 10-15 minutes to lightly brown the tops.
Serve the stuffed peppers hot, garnished with chopped fresh parsley for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts

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