Red Peppers Stuffed with Tilda Rice & Tabbouleh


April 27, 2015 by marksetchfield

Screen Shot 2015-04-24 at 00.28.04

Serves 4, prep time 15 minutes, Cooking time 30 minutes

2 bunches of fresh parsley
6 spring onions
4 large tomatoes
Juice of three lemons
5 tbsp of olive oil
1 cup of bulgur wheat
Cup of boiled water
Salt and pepper

Add one cup of boiled water and one cup of bulgur wheat in a small bowl and mix. Cover a so the steam is unable to escape, and allow to cool. Finely chop the parsley, spring onions and tomatoes and place them into large bowl. Juice all the lemons and pour over the salad mixture. Drizzle over the olive oil and season. Add the cooled bulgur wheat and mix well. Leave to chill in the fridge for an hour.


Oil for frying
3 large red peppers
1 medium onion
4 tbsp tabbouleh
1 garlic clove
1 bag of Tilda pre-cooked sun-dried tomato rice
Juice of one lemon
Olive oil to drizzle
Rind of a lemon

Preheat the oven to 180 degrees. Half the red peppers, remove the insides and rinse. Heat some oil in a pan, finely chop the onion and gently soften in the oil. Now chop the third pepper into to small pieces and add to the onions, crush in the clove of garlic, season and continue to cook on a moderate heat. Place the per-cooked rice in the microwave and heat to two minutes. In a bowl pour in the cooked peppers and onion, add the cooked rice and tabbouleh. Add the juice of a lemon and combine. Divide the mixture between the pepper halves, pushing the mix into the peppers and patting down, Oil an over proof dish and place the stuffed peppers into the dish, add a few tablespoons of water to the dish, add a light drizzle of olive oil, grate over the lemon rind. Cook for 30 minutes until the skin of the peppers is soft. Serve with a fresh crisp salad and the remaining tabbouleh.


2 thoughts on “Red Peppers Stuffed with Tilda Rice & Tabbouleh

  1. […] minutes until the breadcrumbs are crisps and golden, serve with some roasted tomatoes and fresh tabbouleh […]

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