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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.

Ann Taylor Pittman

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Credit: Jennifer Causey; Styling: Lindsey LowerJennifer Causey

Recipe Summary

active:
15 mins
total:
40 mins
Yield:
Serves 6 (serving size: 4 stuffed pepper halves)
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Ingredients

Ingredient Checklist

Directions

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

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

Nutrition Facts

116 calories; fat 6.3g; saturated fat 1.7g; mono fat 3.6g; poly fat 0.6g; protein 3g; carbohydrates 13g; fiber 3g; cholesterol 6mg; iron 1mg; sodium 204mg; calcium 53mg; sugars 6g.
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