Vegetarian stuffed peppers
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 75g bulgar wheat
- 1/2 red onionfinely diced
- 2 ripe tomatoesfinely diced
- 1 tbsp hazelnutstoasted and roughly chopped
- 1 lemonjuiced
- 1/2 a small bunch corianderfinely chopped
- 1/2 a small bunch flat-leaf parsleyfinely chopped
- 4 large red peppers
- olive oil
- 2 handfuls dressed rocketto serve
DRESSING
- 50g feta
- 100ml low-fat natural yogurt
- lemon juicea squeeze
Nutrition: per serving
- kcal407low
- fat13.4g
- saturates4.6g
- carbs50g
- sugars21.5g
- fibre12.1g
- protein15.4g
- salt0.7g
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.
