Peppers Stuffed with Rice & Tabbouleh

Red Peppers Stuffed with Rice & Tabbouleh
Red Peppers Stuffed with Rice & Tabbouleh

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

INGREDIENTS
FOR THE TABBOULEH
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

FOR THE PEPPERS
Oil for frying
3 large red peppers halves, 1 diced
1 medium onion, chopped
4 tbsp tabbouleh
1 garlic clove
250g of pre-cooked sun-dried tomato rice
Juice of one lemon
Olive oil to drizzle
Rind of a lemon

METHOD
FOR THE TABBOULEH
Add a cup of boiled water and bulgur wheat in a bowl and mix. Seal the bowl, allow to cool. Meanwhile, finely chop the parsley, spring onions and tomatoes; place in a large bowl, and the lemon juice. Drizzle over the olive oil and season. Add the cooled bulgur wheat and mix well. Leave to chill in the fridge for an hour.

FOR THE PEPPERS
Preheat the oven to 180C degrees. Half the peppers, remove the insides and rinse, keep to one side. Heat the oil in a pan and sauté the onion and garlic. Add the third pepper to the onions, season and continue to cook on a moderate heat until softened.
Heat the pre-cooked rice as per pack instructions. In a bowl combine the onion and peppers, rice and tabbouleh. Divide the mixture between the peppers, pushing firmly into each cup.
Oil an ovenproof dish, place the peppers in the dish, add a few tablespoons of water. Add a light drizzle of olive oil, grate over some lemon rind. Bake for 30 minutes until the skin of the peppers is soft. Serve with a fresh, crisp salad and the remaining tabbouleh.

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