A favourite dish in our household by the vegetarians. I hope you’ll like these juicy peppers stuffed with bulgur wheat and mushrooms.
12 people made this
140g bulgur wheat
4 tablespoons olive oil
1 clove garlic, finely chopped
1 onion, finely chopped
150g mushrooms, sliced
1 carrot, grated
salt and pepper, to taste
4 red peppers, seeded and halved
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Method Prep:15min › Cook:20min › Ready in:35min
Place the bulgur wheat in a saucepan and cook according to the instructions on the packet until tender and the water has been absorbed. Remove from the heat and fluff with a fork.
Preheat the oven to 200 C / Gas 6.
Warm the oil in a frying pan over a medium heat and add the garlic and onion. Cook and stir for a few minutes over a medium heat. Add the mushrooms and carrots, cover and cook for a further 5 minutes until tender.
Cut the courgette into thin ribbons using a potato peeler. Add to the frying pan with the vegetables and season. Cook and stir for a further minute then remove from the heat and mix in the bulgur wheat.
Place the pepper halves onto a baking tray, cut side up, and spoon the vegetable and bulgur mixture into the peppers.
Bake in the preheated oven for 15 to 20 minutes until the peppers are tender, yet still quite firm. Remove from the oven and serve hot.
You can substitute couscous for bulgur wheat. Cook according to the instructions on the packet.