Stuffed Bell Peppers with Bulgur, Chickpeas, and Herbs
These Stuffed Bell Peppers with Bulgur, Chickpeas, and Herbs are a nourishing and flavorful dish, combining the heartiness of bulgur and chickpeas with the freshness of Mediterranean herbs.
Equipment
- Medium saucepan
- Skillet
- Baking dish
- Knife
- Cutting board
Ingredients
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 cup bulgur 170g
- 2 cups vegetable broth 480ml
- 1 can chickpeas 15 ounces or 425g, drained and rinsed
- 1 medium red onion, finely chopped about 1 cup or 150g
- 2 cloves garlic, minced
- 1/2 cup crumbled feta cheese 75g
- 1/4 cup fresh parsley, chopped 15g
- 1/4 cup fresh mint, chopped 15g
- 1/4 cup fresh dill, chopped 15g
- 2 tbsp olive oil 30ml
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, bring the vegetable broth to a boil. Add the bulgur, cover, and reduce heat to low. Simmer for 12-15 minutes, or until the liquid is absorbed and the bulgur is tender.
- While the bulgur is cooking, heat the olive oil in a skillet over medium heat. Sauté the chopped onion for about 5 minutes until soft and translucent. Add the garlic and cook for another minute.
- Stir in the cooked bulgur, chickpeas, cumin, coriander, cinnamon, salt, and pepper. Cook for 2-3 minutes to allow the flavors to meld.
- Remove from heat. Mix in the feta cheese, parsley, mint, and dill.
- Fill each bell pepper with the bulgur and chickpea mixture, packing it down gently.
- Place the stuffed peppers in a baking dish, and bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the filling is heated through.
- Serve the stuffed peppers warm, garnished with additional herbs if desired.
Notes
To make this recipe vegan, simply omit the feta cheese or replace it with a vegan cheese alternative.
For added protein, consider incorporating ground turkey or beef into the bulgur mixture.
Leftovers can be stored in an airtight container and refrigerated for up to 3 days. Reheat in the microwave or oven before serving.
Feel free to experiment with different herbs or add in other vegetables like zucchini or spinach to the filling.