Stuffed Peppers with bulgur, beef and pork
Stuffed peppers are a hearty and flavorful dish that is perfect for a cold night. The combination of vegetables, meat, and bulgur provides a balanced meal that is both nutritious and satisfying.
preparation: 1 hour(s)
making: 25 minutes
total: 1 hour(s) 25 minutes
servings: 6 halves, 2 per person
nutrition: 522 calories per serving
cuisine: British
Ingredients
- 300g beef & pork mince
- 3 mix peppers
- 100g of bulgur
- 1 white onion
- 1 spoon of olive oil, for frying
- 2 garlic cloves
- 1 tsp of salt
- 1 tsp of ground pepper
- a pinch of dried thyme leaves, or fresh
- 1 tsp of chilli powder
- 1 tsp of turmeric
- 1 chopped tomato
- 3 spoons of tomato paste
- 100g of mozzarella cheese, grated alternative
For garnish
- Wild Rocket leaves
- Red onion
Method
Let’s start with cooking bulgur
Rinse 100g of bulgur wheat thoroughly in cold water.
Bring 400ml water to a boil in a saucepan and add the bulgur wheat.
Stir, cover with a lid, reduce the heat to low and simmer for 15 minutes until most of the water has been absorbed.
Remove from the heat and drain off any excess water. Place in the bowl and allow to stand for 10 minutes.
Separate the grains with a fork.
Let’s prepare minced meat
Chop the onion and place in a frying pan with olive oil. Fry for a minute or two.
Crush the garlic and fry with onion in a pan.
Add the minced meat and fry until completely brown, stirring constantly for about 5 minutes.
Season the meat with salt, pepper, thyme, chilli powder and turmeric. Still all together.
Add chopped tomato and tomato paste.
You can use chopped tomatoes from the tin.
Fry all for a few minutes.
Cover and simmer for about 10 minutes.
Using a spoon remove excess fat that gathers on top.
Taste and adjust seasonings and remove them from the heat.
Let’s make stuffing
Add drained bulgur to our cooked minced meat and mix thoroughly.
Preheat the oven to 180C.
Time for peppers
Cut peppers in a half and remove seeds. Season with salt and pepper on the inside and place into a baking tray lined with aluminium foil.
Fill the peppers with stuffing and put mozzarella cheese on top.
Pour about ½ glass of warm water (or more) into a baking tray so at least ⅓ of the peppers are immersed.
Bake in the oven for 20-25 minutes until the peppers are tender and the cheese is nicely golden on top.
Serve with wild rocket leaves and sliced red onion on a side.
