These stuffed peppers are filled with a meat filling bulked out with bulghar wheat, making them a very economical mid-week meal. I like to serve them with a mixed salad and topped with a little yogurt or sour cream.
You can prepare them up to the point of baking for up to 24 hours in advance. Once filled, cool quickly and chill until required.
Before you begin making the filling, carefully cut the peppers in half and remove the cores. I like to cut through the stem as I think they look better that way but you can completely remove the stem if you prefer. Place on a baking tray.
There might not be much meat in the dish but with the addition of cumin, coriander and chilli powder there is plenty of flavour.
Cook the onion until just beginning to colour, then add the mince. I've used pork this time but you could use, lamb or beef. Cook the mince until it has changed colour, breaking up with the side of a spoon or a spatula as it cooks. Then add the spices, followed by the bulghar wheat.
Stir in the stock and simmer gently.
Cook until most of the liquid has been absorbed.
Spoon into the pepper halves.
Bake until the peppers are tender.
also called bulgar, burghul or cracked wheat
is a partially processed wheat grain that is cracked by boiling. It absorbs moisture easily and is quick to cook. It can be served as an accompaniment instead of rice or poataoes and has a light, nutty-tasting texture.
- 4 red peppers
- 1 teaspoon rapeseed oil
- 1 onion chopped
- 250 g lean minced pork lamb or beef
- 1 clove garlic crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground chilli powder
- 75 g bulghar wheat
- 350 ml vegetable stock
- chopped parsley optional, to garnish
- Cut the peppers in half and remove the cores, place cut side up on a baking sheet and set aside.
- Heat the oil in a large pan and gently sauté the onion for 3 to 4 minutes until softened, add the mince and cook until browned breaking up the mince as it cooks.
- Stir in the garlic and spices and mix well.
- Add the bulghar wheat and stock and bring gently to a simmer. Allow to simmer gently for 15 minutes until the bulghar is soft and most of the stock has been absorbed.
- Meanwhile preheat the oven to 190°C/180°C fan/gas mark 5. Divide the bulghar mixture equally between the peppers and bake for 25 minutes until the peppers are tender.
- Serve garnished with a sprinkling of parsley.