Stuffed Peppers with Bulgur




  • 1 teaspoon of Riviera olive oil
  • 6 large green peppers
  • 6 tomato paste red peppers
  • 1 cup of bulgur
  • 2 tomatoes
  • 2 onions
  • 2 spring onions
  • 1 teaspoon of granulated sugar
  • 1 teaspoon of currants
  • 1 teaspoon of peanuts
  • 2 teaspoons of hot water
  • Salt
  • Black pepper
  • Mint
  • Allspice

Cut the stems of the Charleston and tomato paste peppers in the form of caps and remove the seeds. Peel and dice the tomatoes. Clean and finely chop the dried and fresh onions.
Heat the olive oil in a saucepan and sauté the onions and spring onions. Wash and drain the bulgur and add it to the onions being roasted. Add the tomatoes, pine nuts and currants. Sprinkle with salt, pepper, granulated sugar, mint and allspice and fry for a few more minutes.
Fill the peppers with the bulgur filling you prepared and cover with the lids you cut. Place the stuffing in the pan, slightly overlapping. Pour hot water over it and cook on medium heat with the lid closed. Serve cold or warm.


 

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