Tabbouleh Stuffed Peppers
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The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.
Tabbouleh Stuffed Peppers are the perfect Mediterranean-style entrée that burst with light and refreshing summer produce.
Your favorite color bell peppers are baked with tabbouleh inside to create a tender pepper paired with a mixture of bulgur wheat, green onions, parsley and tomatoes.
Try adding pine nuts, chickpeas, feta cheese or a tahini garlic sauce to take these peppers to the next level!
Tabbouleh Stuffed Peppers
Cook time: 40min Prep time: 20min Total time: 60min
Servings: 4
Ingredients
For the Peppers
- 4 large red bell peppers, halved, seeded and membranes removed
- Olive oil
- Salt and pepper
- 1/4 cup pine nuts (optional)
For the Tabbouleh
- 2 bunches curly parsley, finely chopped
- 2 cups diced tomato, about 4-5 large tomatoes
- 6 green onions, white and green parts chopped
- 1/4 cup fresh mint, chopped
- 1 cup extra fine bulgur wheat
- 1 lemon, juiced
- 1/4 cup extra virgin olive oil
Instructions
For the Peppers
- Preheat the oven to 425° F.
- Cut the peppers in half and remove the seeds and membranes.
- Place the peppers in a 9×13 baking dish, or put them on a parchment-lined baking sheet.
- Use your hands or a brush to rub olive oil on both sides of the peppers. Sprinkle with salt and pepper.
- Bake the peppers for 20 minutes. This helps the peppers cook more quickly once they are stuffed.
- Remove the peppers and scoop tabbouleh (instructions below) into each one, saving a small amount of the tabbouleh to put on top on each pepper when they come out of the oven.
- Turn the oven down to 350° F.
- Bake the peppers for another 20-30 minute, or until the tabbouleh is heated through and the peppers are tender.
- Add the pine nuts to the bell peppers with about 5 minutes left to cool so they don’t burn.
- Remove the stuffed peppers and add a small scoop of fresh tabbouleh on top, if desired. Serve with a lemon wedges.
To Create the Tabbouleh:
- Rinse the bulgur wheat. Soak it in cold water for 10 minutes. Drain the excess water by squeezing it out with your hands. Set aside.
- Put the parsley, tomatoes, green onions, mint and bulgur wheat into a large bowl and gently mix.
- Mix the lemon juice and olive oil in a small bowl and pour over the vegetable mixture in the large mixing bowl. Mix well. Stir, taste and adjust the seasoning (add salt and pepper to taste).
Notes
- I add fresh tabbouleh at the end to the baked stuffed peppers. I like the look of the fresh tabbouleh on top of the peppers when I serve it to guests. You can skip this step if you would prefer all of the tabbouleh be warmed through.
- Try adding other ingredients like chickpeas, feta cheese, a sprinkle of sumac or za’atar or a drizzle of a tahini sauce before serving.
