Middle Eastern Stuffed Peppers

By Naz Muhammad

These stuffed peppers are a picture perfect accompaniment to any main meal.

They are stuffed with a bulgar wheat salad and seasoned delicately to keep them light and fresh.

  • 5 medium red peppers halved with stalks on, and cleaned
  • 100 grams of fine bulgar wheat
  • 1 medium red onion finely sliced
  • Handful of cherry tomatoes cut into quarters
  • Half of a cucumber diced
  • 1 carrot grated
  • Seeds from half a pomegranate
  • Half a mango diced
  • 1 tbsp of chopped basil leaves
  • 1 tbsp of chopped mint leaves
For the dressing
  • 2 tbsp of extra virgin olive oil
  • Half a tsp of salt or to taste
  • Juice of 1 lemon
  • Half a tsp of black pepper
  • Large pinch of nigella seeds
  1. Lay the peppers on a baking tray and roast in a preheated oven at 240°C for 10 minutes. Remove and leave to cool.
  2. Place the bulgar wheat in a large sieve and wash thoroughly with plenty of cold water. Shake off excess water.
  3. Soak in 1 cup of boiling water for 30 minutes. Drain and let it cool, then add to the salad ingredients; mix together in a bowl.
  4. Separately, whisk together the dressing and pour over the salad. Once the peppers have cooled, fill them with the salad. They can be served cold or at room temperature.

Naz Muhammad @fusionfooddiary is an experienced cook who has a unique skill of bringing restaurant style food to home cooking.

She has used her knowledge of international cuisines to develop a fresh take on cooking which appeals to all.

She also has the added advantage of being a trained nutritionist so is able to adapt recipes and meals to make them healthy and taste exceptionally good.

Her understanding of spice combinations and food groups gives her an edge in creating a range of delicious meals which can be included in one’s daily diet.

Furthermore, her repertoire includes dishes ranging from special occasions and large gatherings, to quick and easy weekday meals for today’s busy lifestyles.

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