Stuffed Peppers with Bulgur
Tender bell peppers filled with CEREN Bulgur, vegetables, and spices, then baked until perfectly soft.
Ingredients
- 6 medium bell peppers
- 1 cup CEREN Bulgur (medium grain)
- 1 onion, finely chopped
- 2 medium tomatoes, diced
- 2 tablespoons CEREN Tomato Paste
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 cups hot water
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried mint
- ½ teaspoon paprika
- Fresh parsley for garnish
Instructions
Prepare the peppers: Cut the tops off the bell peppers and remove the seeds. Set aside.
Make the filling: Heat olive oil in a pan. Sauté onion and garlic until golden. Add diced tomatoes and CEREN Tomato Paste, cooking for 3–4 minutes. Stir in CEREN Bulgur, salt, pepper, mint, and paprika. Pour in 1 cup hot water, stir, and cook until most liquid is absorbed (about 5–6 minutes). Remove from heat.
Stuff the peppers: Fill each bell pepper with the bulgur mixture, leaving a little space at the top. Place in a baking dish.
Cook: Mix 1 tablespoon CEREN Tomato Paste with 1 cup hot water and pour into the dish around the peppers. Cover with foil and bake at 180°C (350°F) for 30–35 minutes until peppers are tender.
Serve: Garnish with fresh parsley and serve warm with yogurt.