Best 2 Bulgur Stuffed Peppers Recipes

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Embark on a culinary journey to the heart of Mediterranean cuisine with our enticing selection of bulgur-stuffed pepper recipes. These vibrant and flavorful dishes are a delightful symphony of textures and tastes, sure to tantalize your palate and leave you craving more. Discover the classic combination of bulgur, aromatic herbs, and succulent vegetables encased in tender bell peppers, baked to perfection. Alternatively, indulge in the rich flavors of a Turkish-inspired stuffed pepper, featuring a savory filling of bulgur, ground lamb, and a medley of spices. For a vegetarian delight, try our colorful stuffed peppers brimming with bulgur, roasted vegetables, and a tangy tomato sauce. Each recipe offers a unique twist on this beloved dish, inviting you to explore the diverse culinary traditions of the Mediterranean.

Check out the recipes below so you can choose the best recipe for yourself!

BULGUR-STUFFED PEPPERS



Bulgur-Stuffed Peppers image

Enjoy this bell pepper stuffed with tasty bulgur mixture- a perfect side dish ready in 40 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 8

2 large bell peppers
2 teaspoons margarine or butter
4 medium stalks celery, chopped (2 cups)
2 medium green onions, sliced (1/4 cup)
1 cup uncooked bulgur
1 can (14 1/2 ounces) ready-to-serve vegetable broth
1/2 teaspoon lemon pepper seasoning salt
1 cup shredded Colby-Monterey Jack cheese (4 ounces)

Steps:

  • Heat oven to 375°. Cut each bell pepper lengthwise in half; remove seeds and membranes. Heat 2 inches water to boiling in 2-quart saucepan. Add pepper halves. Cook uncovered 1 minute; drain.
  • Melt margarine in same saucepan over medium-high heat. Cook celery and 3 tablespoons of the onions in margarine about 5 minutes, stirring occasionally, until crisp-tender.
  • Stir in bulgur, 1 1/2 cups of the broth and the seasoning salt. Heat to boiling; reduce heat to low. Cover and simmer 6 to 7 minutes or until liquid is absorbed. Stir in 3/4 cup of the cheese.
  • Fill bell pepper halves with bulgur mixture. Place peppers, filled sides up, in ungreased square pan, 8x8x2 inches. Pour remaining broth into pan. Cover and bake 20 minutes. Sprinkle with remaining 1/4 cup cheese and 1 tablespoon onion.

Nutrition Facts : Calories 250, Carbohydrate 34 g, Cholesterol 30 mg, Fiber 8 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 700 mg

SWEET AND SOUR PEPPERS STUFFED WITH RICE OR BULGUR AND FENNEL



Sweet and Sour Peppers Stuffed With Rice or Bulgur and Fennel image

These sweet and sour peppers are great on their own, but they can also be filled. I like the filled peppers both cold, as sort of a salad, and warm. This is one instance in which fleshy red peppers work best.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course, side dish

Time 1h

Yield Serves 6

Number Of Ingredients 16

3 cups water
1/3 cup sugar
1/3 cup sherry vinegar
1 onion, sliced
6 garlic cloves, sliced
Salt to taste
1 bay leaf
4 sprigs fresh thyme
4 medium or 3 large red peppers, cut in half, seeds and membranes removed
2 tablespoons extra virgin olive oil
2 medium-size fennel bulbs (about 3/4 pound), finely chopped
2 garlic cloves, minced
2 cups cooked red, brown or black rice, or bulgur
Freshly ground pepper to taste
1/2 cup chopped fresh mint, parsley, dill or chervil, or a mix
1 to 2 ounces feta, crumbled (optional)

Steps:

  • Simmer the peppers. Combine the water, sugar, vinegar, sliced onion, sliced garlic, salt, bay leaf and thyme in a large saucepan and bring to a simmer. Add the peppers, turn the heat to medium and boil gently for 15 minutes, checking and spooning liquid over the peppers from time to time if they are not submerged. Remove from the heat, allow to cool, cover and refrigerate until cold.
  • Heat the olive oil over medium heat in a large skillet and add the fennel and a pinch of salt. Cook, stirring often, until the fennel is tender and fragrant, about 5 minutes. Add the garlic and continue to cook, stirring, for another 30 seconds to a minute, until fragrant, then stir in the rice or bulgur and mix together. Season to taste with salt and pepper and remove from the heat. Stir in the herbs.
  • Set a strainer over a bowl and drain the peppers. Blot them dry with paper towels and arrange on a platter or on plates if serving cold. Arrange in a lightly oiled baking dish if serving hot, and preheat the oven to 350 degrees. Fill with the rice mixture and spoon 2 teaspoons of the marinade over the filling of each serving. Sprinkle on the feta. Serve or chill if serving cold. If serving warm place in the oven for 15 minutes, until the cheese softens.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 5 grams, Carbohydrate 75 grams, Fat 7 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 959 milligrams, Sugar 19 grams

Tips:

  • Choose firm, ripe bell peppers. Make sure they are free of blemishes and bruises.
  • Wash the peppers thoroughly before using. Remove the tops and seeds.
  • Cook the bulgur according to the package directions. Fluff with a fork before using.
  • Sauté the vegetables until they are tender. Use a large skillet over medium heat.
  • Mix the bulgur, vegetables, herbs, and spices in a large bowl. Season with salt and pepper to taste.
  • Stuff the bell peppers with the bulgur mixture. Pack the mixture tightly, but do not overstuff the peppers.
  • Bake the stuffed peppers in a preheated oven at 375 degrees Fahrenheit for 30-35 minutes, or until the peppers are tender and the filling is heated through.
  • Serve the stuffed peppers immediately. Top with additional herbs or spices, if desired.

Conclusion:

Bulgur stuffed peppers are a delicious and healthy meal that can be enjoyed by people of all ages. They are a good source of fiber, protein, and vitamins, and they are also low in calories and fat. This versatile dish can be served as a main course or a side dish, and it is perfect for any occasion.

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