Here’s another recommended recipe we found from olivemagazine.com.
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Vegetarian stuffed peppers:

step 1

Heat the oven to 200C/fan 180C/gas 6. Cook the bulgar wheat in a large pan of boiling water for 15 minutes or until tender.

step 2

Drain and mix with the red onion, tomatoes, hazelnuts, lemon juice, coriander and parsley, and season with salt and black pepper.

step 3

Cut the tops off the peppers, reserving them, and remove all of the pith and seeds from the inside.

step 4

Take a little slice off the bottom so that they sit flat, but try not to make a hole.

step 5

Divide the tabbouleh between the peppers, put their lids back on and drizzle with a little olive oil.

step 6

Put on a baking tray and bake in the oven for 45-50 minutes until tender.

step 7

For the dressing, put the feta, yogurt and lemon juice in a food processor with 1-2 tbsp of water and some seasoning, and whizz.

step 8

Serve with the baked peppers with some dressed rocket.

Jeannie notes.. Above is curated for evaluation and recommendation from olivemagazine.com

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Vegetarian stuffed peppers

reco low-cal