Roasted peppers with Bulgur & Fetta

Stephania Mitsides


Preparation Time:

20 min

Cooking Time:

40 min


4 servings
Category:Oven Dishes | Vegetarian

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Made with

Vegetable Bouillon
Bulgur Wheat 500g


  • 4 large peppers (Florinis,) halved
  • ½ cup Mitsides Bulgur
  • 1 cube Mitsides Vegetable Bouillon
  • 1 sachet dry onion soup
  • 3-4 artichokes, chopped
  • 200g Feta cheese, crumbled
  • 100g pine nuts
  • 5 Tbsp parsley, finely chopped
  • 1 lemon, zest and juice
  • ½ cup breadcrumbs
  • 2 Tbsp olive oil
  • Salt and pepper


Preheat the oven to 200°C. In a medium sized saucepan boil 1½  cups of water and add the vegetable cube. Add the onion soup and bulgur. Cook covered on low heat until the water has been absorbed and the bulgur is cooked. Let it cool.
In a bowl, mix the bulgur, artichokes, feta, pine nuts, parsley, lemon juice & zest, half of the breadcrumbs, olive oil, salt and pepper.
Place the peppers in a roasting tin and stuff them with the bulgur mixture. Top with the remaining breadcrumbs and drizzle olive oil on top.
Transfer to the oven and bake for 30 mins until the peppers are softened and charred around the edges.   

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