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Greek Bulgur-Stuffed Peppers with Mint
Green peppers filled with a tomatoey bulgur pilaf scented with mint, parsley and garlic, then steamed in the oven until tender. They are good hot or cold, so they work for a buffet.
- YieldServes 6
- Hands-on30 min
- Total1 h 15 min
- Difficulty
Ingredients
Filling
- 4 tbspextra-virgin olive oil, divided
- ½ cuponion, chopped
- 1 cupfine bulgur
- 2 clovesgarlic, finely chopped
- 1 canstewed tomatoes, 14.5 oz (410 g) can, with juices
- 1½ cupswater, plus more if needed
- 1 tspsalt
- to tasteblack pepper, freshly ground
- ½ cupfresh mint, finely chopped
- ¼ cupfresh flat-leaf parsley, finely chopped
- 2 tbspwalnuts, choppedoptional
Peppers
- 6large green bell peppers, about 225 g each, tops cut off, seeds and membranes removed
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