Vegetarian stuffed peppers
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 75g bulgar wheat
- 1/2 red onion, finely diced
- 2 ripe tomatoes, finely diced
- 1 tbsp hazelnuts, toasted and roughly chopped
- 1 lemon, juiced
- 1/2 a small bunch coriander, finely chopped
- 1/2 a small bunch flat-leaf parsley, finely chopped
- 4 large red peppers
- olive oil
- 2 handfuls dressed rocket, to serve
DRESSING
- 50g feta
- 100ml low-fat natural yogurt
- lemon juice, a squeeze
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.
