Soy And Bulgur Stuffed Peppers Recipe

Name: Soy And Bulgur Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 bell peppers, use peppers that can stand on their own; 1 tablespoon olive oil, plus more for drizzling; 1 small onion, diced; 1 (4 ounce) jar diced pimentos; 2 garlic cloves, minced; 1 stalk celery, diced; 1 (12 ounce) package soy crumbles; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1/4 cup pimento-stuffed green olives, chopped; 2 teaspoons small capers; 1 (8 ounce) can tomato sauce; 1 teaspoon dried oregano; 1/4 cup Bulgar wheat; 1 tablespoon dried basil; 1/4 cup fresh parsley, chopped, plus more for topping

Servings: persons

6 bell peppers, use peppers that can stand on their own
1 tablespoon olive oil, plus more for drizzling
1 small onion, diced
1 (4 ounce) jar diced pimentos
2 garlic cloves, minced
1 stalk celery, diced
1 (12 ounce) package soy crumbles
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup pimento-stuffed green olives, chopped
2 teaspoons small capers
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano
1/4 cup Bulgar wheat
1 tablespoon dried basil
1/4 cup fresh parsley, chopped, plus more for topping

1
Preheat oven to 350u00b0F.
2
In a deep pan, heat oil and saute onion on low heat until almost clear, 3-4 minutes. Add the pimiento, garlic and celery and saute 2-3 minutes more.
3
Add soy crumbles and saute until browned. Add salt and pepper to taste.
4
Add remaining ingredients, cover and cook on medium heat until most of the liquid evaporates and the rest thickens, at least 15 minutes. Uncover and cook 5 minutes more.
5
Slice off the tops of the bell peppers and set aside. Remove and discard seeds and core.
6
Bring large pot of water to boil. Submerge peppers in boiling water and cook for 5 minutes. Remove and set aside.
7
Stuff the bell peppers with the sauteed crumbles, place in a greased baking pan or dish and rub olive oil over tops to keep them from charring. Cover with aluminum foil, and place in oven.
8
Bake 30 minutes or until fork tender and thoroughly cooked. Remove cover and bake an additional 5 minutes. Remove from oven. Let sit for at least 5 minutes. Sprinkle with parsley and serve.

178

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 6 bell peppers, use peppers that can stand on their own, 1 tablespoon olive oil, plus more for drizzling, 1 small onion, diced, 1 (4 ounce) jar diced pimentos, and more.

Yes, Soy And Bulgur Stuffed Peppers falls under the General 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!

Soy And Bulgur Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions