Aleppo-Style Meat & Bulgur Stuffed Peppers
Inspired by Syrian cuisine, using CEREN Dried Pepper Dolma stuffed with bulgur, minced meat, and warm spices.
Ingredients
- 12 pieces CEREN Dried Pepper Dolma
- 200 g ground beef or lamb
- ¾ cup CEREN Bulgur for Meatballs
- 1 onion, minced
- 2 cloves garlic, minced
- 2 tablespoons CEREN Tomato Paste
- 1 teaspoon allspice
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- 2 tablespoons olive oil
- 2 cups beef or chicken broth
- Salt and black pepper, to taste
Instructions
Prepare peppers: Boil CEREN Dried Pepper Dolma for 10 minutes, then drain.
Make filling: Sauté onion and garlic in olive oil. Add minced meat, cook until browned. Stir in bulgur, tomato paste, and spices.
Stuff peppers: Fill each softened pepper with mixture and arrange in a pot.
Simmer: Add broth, cover with a plate, and cook gently for 35–40 minutes until bulgur is tender.
Serve: Garnish with parsley and serve with warm flatbread.