Roasted peppers with Bulgur & Fetta

Stephania Mitsides

Blogger

Preparation Time:

20 min

Cooking Time:

40 min

Portion(s):

4 servings
Category:Oven Dishes | Vegetarian

Related Video

Made with

bouillons-veggie
Vegetable Bouillon
Bulgur-Wheat01
Bulgur Wheat 500g

Ingredients

  • 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

Method

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.   

Discover More Recipes

Prep Time: 10min

Baked Ravioli with Spinach and Ricotta

Prep Time: 10min

Tortelloni with white mushroom sauce

Prep Time: 10min

Tortellini with tomato and thyme sauce

Prep Time: 10min

Saccottini with brown butter and sage

Prep Time: 10min

Ravioli with cherry tomato sauce

Prep Time: 10min

4 cheese Saccottini with mushrooms

Prep Time: 10min

Ravioli with Ricotta and Spinach

Prep Time: 40min

Christmas Vegetable & Chickpea Crumble

Prep Time: 10min

Lemon Shrimp Pesto Pasta

Prep Time: 15min

Lentils & Chickpea loaf

Prep Time: 10min

Chocolate chip Chickpea bars

Prep Time: 10min

Arancini (Rice balls)

Share this recipe

Facebook
Twitter
LinkedIn
Pinterest
Print Friendly, PDF & Email