Vegetarian Stuffed Bell Peppers Recipe

Name: Vegetarian Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups organic vegetable broth; ½ teaspoon ground cinnamon; ½ teaspoon ground cumin; 2 cups bulgur wheat; 8 ounces white mushrooms, coarsely chopped; 1 ½ cups fresh tomatoes, diced; 1 small onion, chopped; 2 garlic cloves, minced; ½ cup fresh flat leaf parsley (italian parsley); ⅓ cup raisins (optional); 3 red bell peppers, halved and seeded; 3 green bell peppers, halved and seeded; 6 tablespoons plain nonfat yogurt; 1 tablespoon sunflower seeds

Servings: persons

4 cups organic vegetable broth
½ teaspoon ground cinnamon
½ teaspoon ground cumin
2 cups bulgur wheat
8 ounces white mushrooms, coarsely chopped
1 ½ cups fresh tomatoes, diced
1 small onion, chopped
2 garlic cloves, minced
½ cup fresh flat leaf parsley (italian parsley)
⅓ cup raisins (optional)
3 red bell peppers, halved and seeded
3 green bell peppers, halved and seeded
6 tablespoons plain nonfat yogurt
1 tablespoon sunflower seeds

1
in large saucepan, bring water, cinnamon and cumin to a boil.
2
Stir in Bulgar wheat.
3
After water returns to a boil reduce to low heat, cover and simmer until water is absorbed (15 minutes).
4
In a large frying pan over medium heat, combine mushrooms, tomatoes, onion , garlic and parsley.
5
Cover and cook, until tender, but NOT MUSHY!
6
Stir vegetable mixture into cooked bulgar.
7
(If using raisins, add now also).
8
Pre-heat oven to 400 degrees.
9
Coat a shallow baking dish with non-stick spray.
10
Arrange the bell pepper halves in a single layer, cut side up in pan.
11
Spoon in filling equally, slightly mounding.
12
Cover tightly with foil and bake until peppers are tender, about 45 minutes.
13
To serve, top each pepper half with a spoonful of yogurt and sprinkle with sunflower seeds.
14
YUM YUM!

220

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 14 ingredients. The key ingredients include: 4 cups organic vegetable broth, ½ teaspoon ground cinnamon, ½ teaspoon ground cumin, 2 cups bulgur wheat, and more.

Yes, Vegetarian Stuffed Bell Peppers falls under the Soups & Stews 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!

Vegetarian Stuffed Bell Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions