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I remember that some time ago I shared my recipe for stuffed bell peppers. The recipe was like my grandma and mom used to make them: stuffed with minced meat.
However, I am trying to cut down my meat consumption and not buy any meat from mass production.
So here’s a recipe I have come up with some time ago for vegetarian stuffed bell peppers. I do not really work with measurements and usually just use what feels right, but I have tried to gather the amounts..:)
4 bell peppers
1 c bulgur
1 c tomato sauce
1 tbsp tomato paste
250 g feta cheese
1 onion, chopped
1 tsp paprika powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp cayenne pepper powder
1 small bunch fresh parsley, chopped
1 l vegetable stock
Start by boiling some water, remove it from the stove and pour in the bulgur. Leave it there for about 5 minutes. The bulgur should have grown, but should not be completely done. Drain the remaining water and set aside.
In a frying pan, heat the oil and add the onion. Cook until translucent. Add the tomato sauce, tomato paste, cayenne pepper, paprika, cumin, coriander, salt and pepper. Stir well and cook for a few minutes on medium heat.
Mix in the bulgur and cook for another couple of minutes. Remove from the heat. Break the feta cheese into the mixture and mix again.
Now prepare the peppers. Wash them and cut the top. Remove the seeds and the pith. Keep the top. It will be the lid of your pepper.
Now pour a bit of olive oil into a Dutch oven or an oven proof pot with a high border. Place the peppers upright in the pot.
With the help of a spoon, scoop the mixture into the peppers until full and cover each with their “lid”. If you have any excessive bulgur, just add it at the bottom of the pot. Pour in the vegetable stock and bake in the oven for 40 minutes at 180ºC (375ºF).
Sprinkle with fresh parsley and serve warm.
Do you like stuffing vegetables? Let me know in the comments below.