Stuffed peppers with bulgur, chickpeas and mushrooms

Stuffed peppers with bulgur

Portions: 8 persons | Preparation time: 70 minutes

The versatile peppers are very welcome in the kitchen. The peppers can be filled with different ingredients and thus always get a different taste. In this recipe, the peppers are stuffed with bulgur, chickpeas, and mushrooms. The garlic, parsley and spices give the filling a great taste.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )
Stuffed peppers with bulgur
Stuffed peppers with bulgur

Portions: 8 persons | Preparation: 70 minutes

The versatile peppers are very welcome in the kitchen. The peppers can be filled with different ingredients and thus always get a different taste. In this recipe, the peppers are stuffed with bulgur, chickpeas, and mushrooms. The garlic, parsley and spices give the filling a great taste.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )

Season: Spring, Summer | Region: Asia | Preparation: Baking, Cooking | Menu: Main courses, Vegetable dishes, Vegetarian | Cuisine: Arabic Recipes

Ingredients

  • 130g bulgur wheat
  • 1 cup vegetable broth
  • 1 cup boiling water
  • 4 bell peppers
  • 3 red onions
  • 15g garlic
  • 25g parsley
  • 1 tbsp oregano
  • 1/4 tsp black pepper
  • 1 1/2 cup chickpeas, canned
  • 100g sun-dried tomatoes
  • 140g spinach, fresh
  • 1/4 tsp lemon zest
  • 6 button mushrooms, large
  • Salt, to taste
  • Olive oil, to taste
  • dill, to taste

Instructions

  1. Heat a few tablespoons of oil in a large pan.
  2. Add the washed bulgur and stir-fry for 3-4 minutes.
  3. Add the boiling water and vegetable stock and bring to a boil.
  4. Simmer on low heat for about 20 minutes, until all the liquid has evaporated.
  5. Stir occasionally.
  6. Remove the pan from the heat without removing the lid.
  7. Wash, halve and deseed the peppers.
  8. Season with salt and pepper and brush with oil.
  9. Preheat the oven to 170°C.
  10. Cook the peppers for about 15 minutes.
  11. Finely chop the garlic and parsley.
  12. Chop the sun-dried tomatoes.
  13. Finely chop the onion and sauté in a little oil.
  14. Chop the mushrooms , spinach leaves, lemon zest, herbs with garlic and the chopped sun-dried tomatoes and fry.
  15. Lastly add the chickpeas and bulgur.
  16. Season everything with salt and oregano.
  17. Take the peppers out of the oven.
  18. The filling inside to distribute, sprinkle with cheese and bake covered with foil for another 10-15 minutes.

Garnish stuffed peppers with bulgur with dill herbs before serving.

Utensils

  • pan
  • spatula
  • knife
  • kitchen brush
  • aluminium foil