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Close up of red Bulgur Stuffed Bell Pepper on a plate. Yellow and green peppers in the background.
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Bulgur Stuffed Bell Peppers

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4

Ingredients

  • 4 bell peppers
  • 1 dollop olive oil
  • 1 small onion
  • 1 clove garlic
  • 1 1/3 cup bulgur (250g)
  • 1 398 ml can diced tomatoes
  • 1 vegetable stock cube
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried)
  • 1 tsp chopped fresh rosemary (or 1/2 tsp dried)
  • salt
  • pepper

Instructions

  • Preheat oven to 350 F (180 °C)
  • Heat a deep pan or a pot over medium heat.
  • Peel and chop onion and peel and crush garlic.
  • Once pan/pot is hot add a dollop of olive oil, wait a half a minute until it's hot and then add chopped onion and crushed garlic. Sauté until translucent.
  • Add bulgur and sauté for a couple of minutes.
  • Add can of diced tomatoes, fill up can with water and add to bulgur, too.
  • Add herbs and stock cube, mix well and bring to the boil.
  • Once boiling remove from heat and stir well.
  • Season with salt and pepper to taste.
  • Wash bell peppers, cut off tops and remove seeds.
  • Fill peppers with bulgur filling and place bell pepper top back on.
  • Place peppers in an ovenproof dish one next to the other so they won't fall over.
  • Bake for 40-45 minutes.