Bulgur-Stuffed Mini Peppers

Bulgur-Stuffed Mini PeppersRecipe

Photo: Jennifer Causey; Styling: Lindsey LowerJennifer Causey

In the heat of summer, you'll be thankful for this raw, fresh, crunchy appetizer you can easily make ahead for guests. To keep things raw, we "cooked" the bulgur with a simple soak, where the grain is covered with warm tap water and sits for 30 minutes.

Serves 6 (serving size: 4 stuffed pepper halves)


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2/3 cup warm water
1/3 cup uncooked bulgur
1/4 cup chopped fresh flat-leaf parsley
1/4 cup minced red onion
1/4 cup dried currants
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons grated lemon rind
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh oregano
3/8 teaspoon kosher salt
1 1/2 ounces feta cheese, crumbled (about 1/3 cup)
12 mini sweet peppers, halved


Active: 15 Minutes
Total: 40 Minutes

1. Combine 2/3 cup water and bulgur in a small bowl; let stand 30 minutes. Drain.

2. Meanwhile, combine parsley and the next 8 ingredients (through cheese); stir in bulgur. Spoon about 1 tablespoon bulgur mixture into each pepper half.

Created date

June 2016

Nutritional Information

Calories 116
Fat 6.3 g
Satfat 1.7 g
Monofat 3.6 g
Polyfat 0.6 g
Protein 3 g
Carbohydrate 13 g
Fiber 3 g
Cholesterol 6 mg
Iron 1 mg
Sodium 204 mg
Calcium 53 mg
Sugars 6 g
Est. Added Sugars 0 g