Midyat Bulgur Stuffed Peppers with Yogurt Sauce

Midyat Bulgur Stuffed Peppers with Yogurt Sauce

Bell peppers filled with CEREN Midyat Bulgur, herbs, and spices, served with creamy garlic yogurt.

Ingredients

  • 6 medium bell peppers
  • 1 cup CEREN Midyat Bulgur
  • 1 onion, finely chopped
  • 2 medium tomatoes, diced
  • 2 tablespoons CEREN Tomato Paste
  • 3 tablespoons olive oil
  • 2 cups hot water
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • Salt and black pepper, to taste

For serving:

  • 1 cup thick yogurt
  • 1 clove garlic, minced
  • 1 tablespoon olive oil

Instructions

Prepare peppers: Cut off tops of peppers and remove seeds.

Cook filling: Heat olive oil, sauté onion until golden. Add tomatoes and CEREN Tomato Paste. Stir in CEREN Midyat Bulgur, paprika, cumin, salt, and pepper. Pour in 1 cup hot water and cook until liquid is mostly absorbed (about 10 minutes).

Stuff peppers: Fill each pepper with bulgur mixture, arrange in a baking dish.

Bake: Add 1 cup hot water to the dish, cover with foil, and bake at 180°C (350°F) for 30–35 minutes until peppers are soft.

Serve: Mix yogurt with garlic and a drizzle of olive oil. Serve stuffed peppers hot with yogurt sauce on the side.