Peppers stuffed with bulgur, vegetables and feta.

Stuffed Peppers with Bulgur & Feta

Name: Stuffed Peppers with Bulgur & Feta
Yield: 6 servings
Ingredients: 900 g Bell pepper; 300 g Bulgur, dry; 150 g Onion; 180 g Carrot; 200 g Zucchini; 3 Garlic; 20 ml Olive oil; 400 g Canned tomatoes; 350 ml Vegetable stock; 180 g Feta; 1 tsp Paprika; 1 tsp Oregano; Salt, to taste; Black pepper, to taste; 15–20 g Parsley

Tender baked peppers filled with bulgur, vegetables and feta for a hearty meat-free lunch or dinner.

Serves 6

Ingredients

900 gBell pepper
300 gBulgur, dry
150 gOnion
180 gCarrot
200 gZucchini
3Garlic
20 mlOlive oil
400 gCanned tomatoes
350 mlVegetable stock
180 gFeta
1 tspPaprika
1 tspOregano
Salt, to taste
Black pepper, to taste
15–20 gParsley

Equipment

Frying pan
Oven
Baking dish

Method

Preheat the oven to 190°C. Cut the tops from the peppers and remove the seeds and membranes. Arrange the peppers upright in a baking dish.
Finely chop the onion, carrots and zucchini. Heat the olive oil in a large frying pan and cook the vegetables for a few minutes until they begin to soften. Add the garlic and cook briefly.
Stir in the dry bulgur, canned tomatoes, paprika and oregano. Add the vegetable stock and cook gently until the bulgur begins to soften but is not fully cooked and the mixture has absorbed some of the liquid.
Remove from the heat and allow the filling to cool slightly. Fold in the crumbled feta and chopped parsley, then season with salt and black pepper.
Divide the filling between the six peppers. Spoon any remaining cooking liquid around the peppers in the baking dish.
Bake at 190°C until the peppers are tender and the bulgur filling is fully cooked.

Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.