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Try these vegetarian stuffed peppers with feta, then check out our halloumi-stuffed peppers, couscous-stuffed peppers and sausage-stuffed peppers. For more vegetable inspiration, also try our stuffed mushrooms, stuffed vine leaves, stuffed tomatoes and stuffed butternut squash.

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.

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