Roasted Bell Pepper Halves Stuffed With Bulgur And

Name: Roasted Bell Pepper Halves Stuffed With Bulgur And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red bell peppers (2 large and 1 small); 2 large yellow bell peppers; 2 tablespoons olive oil, divided; 2 cups water; 1 cup coarse or medium bulgur*; 1 teaspoon salt; 1/4 cup dried currants; 2 tablespoons pine nuts; 2 teaspoons ground cumin; 1 6-ounce bag fresh baby spinach leaves; 3 tablespoons chopped fresh mint; 3 tablespoons chopped fresh dill; 1 cup crumbled feta cheese (about 4 ounces), divided

Servings: persons

3 red bell peppers (2 large and 1 small)
2 large yellow bell peppers
2 tablespoons olive oil, divided
2 cups water
1 cup coarse or medium bulgur*
1 teaspoon salt
1/4 cup dried currants
2 tablespoons pine nuts
2 teaspoons ground cumin
1 6-ounce bag fresh baby spinach leaves
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh dill
1 cup crumbled feta cheese (about 4 ounces), divided

1
Preheat oven to 425u00b0F. Cut large red and yellow bell peppers in half through stem end. Remove seeds and cut out ribs, leaving stems intact. Finely chop small red bell pepper; set aside. Spread 1 tablespoon oil over rimmed baking sheet. Place pepper halves, cut side down, on prepared sheet. Roast 15 minutes. Turn over; roast until slightly softened, about 15 minutes longer. Remove from oven.
2
Meanwhile, bring 2 cups water to boil in medium saucepan; add bulgur and 1 teaspoon salt. Remove from heat. Cover and let stand until bulgur is tender, about 30 minutes. Drain well.
3
Heat 1 tablespoon oil in large skillet over medium-high heat. Add chopped red pepper; saute until tender, about 3 minutes. Add currants and pine nuts; saute 2 minutes. Add cumin; stir 20 seconds. Mix in spinach; stir until beginning to wilt, about 2 minutes. Remove from heat. Mix in bulgur, mint, and dill. Stir in half of cheese. Season with salt and pepper. Divide bulgur mixture among pepper halves. Sprinkle with remaining cheese. (Can be made 1 day ahead. Cover and chill.)
4
Preheat oven to 425u00b0F. Bake stuffed peppers until heated through, about 25 minutes (or 30 minutes if chilled); serve.
5
*Also called cracked wheat; available at natural foods stores and supermarkets.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 red bell peppers (2 large and 1 small), 2 large yellow bell peppers, 2 tablespoons olive oil, divided, 2 cups water, and more.

Yes, Roasted Bell Pepper Halves Stuffed With Bulgur And Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Bell Pepper Halves Stuffed With Bulgur And Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions