Bulgur-Stuffed Bell Peppers


– 4 large bell peppers (any color)

– 1 cup bulgur

– (1 cup of quinoa if you want to mix it up)

– 2 cups vegetable broth

– 1 tablespoon olive oil

– 1 onion, finely chopped

– 2 cloves garlic, minced

– 1 can (14 oz) diced tomatoes, drained

– 1 teaspoon ground cumin

– 1 teaspoon paprika

– Salt and pepper to taste

– 1 cup feta cheese, crumbled (optional)

– Fresh parsley, chopped, for garnish



  1. Preheat your oven to 375°F (190°C).


  1. Cut the tops off the bell peppers, remove the seeds and membranes, and lightly brush the outsides with olive oil. Place them in a baking dish.


  1. In a saucepan, bring the vegetable broth to a boil. Add the bulgur, reduce the heat to low, cover, and simmer for about 12-15 minutes or until the bulgur is tender and has absorbed the broth.


  1. In a separate pan, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until softened.


  1. Stir in the diced tomatoes, cumin, paprika, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.


  1. Combine the cooked bulgur (and quinoa) with the tomato mixture. If desired, add crumbled feta cheese for extra creaminess and flavor.


  1. Stuff each bell pepper with the bulgur mixture, pressing it down gently. Replace the pepper tops.


  1. Bake in the preheated oven for 25-30 minutes or until the peppers are tender.


  1. Garnish with chopped fresh parsley before serving. Enjoy your savory and satisfying Bulgur-Stuffed Bell Peppers!
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