Stuffed Peppers with Bulgur and Feta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 red pepper (s)
- 200 g bulur, alternatively rice
- 200 g sheep cheese (feta)
- 1 bunch spring onion (s)
- 1 clove garlic
- 1 bunch parsley, smooth
- 500 ml vegetable stock, instant
- some ground cumin
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 °.
- Halve the peppers lengthways, remove the seeds, rinse. Place four pepper halves with the cut surface on a baking sheet lined with baking paper and cook for 10 minutes.
- Cook the bulgur according to the instructions on the packet.
- Dice the remaining peppers. Clean and wash the spring onions and cut into fine rings. Peel and finely chop garlic. Cut the feta into small cubes. Wash the parsley, shake dry, finely chop the leaves.
- Mix the bulgur with the diced paprika, spring onions, garlic, parsley and feta. Season everything with salt, pepper and cumin to taste.
- Fill the pepper halves with the mixture and place in an ovenproof dish. Pour in the vegetable stock and cook in the oven for approx. 8-10 minutes.
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