Bulgur Stuffed Peppers

Simple to make, nutritious, colorful and fiber rich colorful meal.

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– 6 large red peppers, tops and seeds removed – ▢2 tbsp vegetable oil – ▢8 oz ground meat, mix of beef and pork – ▢1/2 cup uncooked bulgur wheat, picked through and rinsed – ▢1 cup vegetable stock or water, if using water, add 1 tsp Vegetta or alternative – ▢1/2 tsp dried basil – ▢1/2 tsp dried thyme – ▢1/2 tsp dried parsley – ▢1/4 tsp dried garlic, optional – ▢1 tsp paprika – ▢1/2 tsp salt – ▢1/4 tsp black pepper – ▢1 medium carrots, chopped – ▢1 medium onion, chopped – ▢1 1/2 cups tomato sauce

Step 1

Heat oil in a skillet. Add ground meat. Cook for 4-5 minutes, pressing to form small pieces with a wooden spoon. Transfer to a plate.

Step 2

Add more oil to the skillet, if necessary. Add the onion and cook for 2 minutes. Next add the carrots and cook for 2 more minutes.

Step 3

Add the tomatoes, seasoning, bulgur and stock ( water). Cook for 5 minutes, stirring frequently. Taste to see, if the mixture needs more salt or seasoning.

Step 4

Preheat oven to 375 F (190 C). Fill peppers with the mixture. Cover with the pepper tops (optional).

Step 5

Add the remaining bulgur wheat mixture to the pan. Add 1/2 to 1 cup water. Cover with aluminum foil.

Step 6

Cook for 45 minutes. Uncover and cook for 10 more minutes, if necessary. Serve.

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