Stuffed Bell Peppers Recipe With Tabbouleh and Feta Dressing

Tabbouleh-stuffed peppers with feta dressing

  • serves 2
  • Easy

Check out our vegetarian recipe for tabbouleh-stuffed peppers with feta dressing. This Mediterranean style dish is a simple yet warming midweek meal, what’s more it's low in calories

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Ingredients

  • bulgar wheat 75g
  • red onion 1/2, finely diced
  • tomatoes 2 ripe, finely diced
  • hazelnuts 1 tbsp, toasted and roughly chopped
  • lemon 1, juiced
  • coriander 1/2 a small bunch, finely chopped
  • flat-leaf parsley 1/2 a small bunch, finely chopped
  • red peppers 4 large
  • olive oil
  • dressed rocket 2 handfuls, to serve

Method

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Cook the bulgar wheat in a large pan of boiling water for 15 minutes or until tender.

  • Step 2

    Drain and mix with the red onion, tomatoes, hazelnuts, lemon juice, coriander and parsley, and season with salt and black pepper.

  • Step 3

    Cut the tops off the peppers, reserving them, and remove all of the pith and seeds from the inside.

  • Step 4

    Take a little slice off the bottom so that they sit flat, but try not to make a hole.

  • Step 5

    Divide the tabbouleh between the peppers, put their lids back on and drizzle with a little olive oil.

  • Step 6

    Put on a baking tray and bake in the oven for 45-50 minutes until tender.

  • Step 7

    For the dressing, put the feta, yogurt and lemon juice in a food processor with 1-2 tbsp of water and some seasoning, and whizz.

  • Step 8

    Serve with the baked peppers with some dressed rocket.

Nutritional Information

  • Kcals 407
  • Fat 13.4g
  • Saturates 4.6g
  • Carbs 50g
  • Sugars 21.5g
  • Fibre 12.1g
  • Protein 15.4g
  • Salt 0.7g
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