Mediterranean Stuffed Red Peppers with Herbed Bulgur
Red peppers stuffed with bulgur, fried aubergine, feta and pine nuts mixed with herbs, baked after soaking bulgur in stock.
- 3 whole large red peppers
- 150 g bulgur wheat
- 200 g aubergine
- 4 whole spring onions
- 100 g feta cheese
- 40 g pine nuts
- 30 g fresh parsley
- 15 g fresh mint
- 4 tbsp olive oil
- 1 whole lemon
- 1 whole vegetable stock cube
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 190°C. Cut tops off red peppers and remove seeds and membranes.
- Step 2
Make 300ml vegetable stock with the stock cube. Pour over bulgur wheat in a bowl and let stand for 20 minutes.
- Step 3
Dice aubergine into small cubes and chop spring onions. Toast pine nuts in a dry pan until golden.
- Step 4
Heat 2 tbsp olive oil in a large pan. Fry aubergine cubes for 6-7 minutes until golden and tender.
- Step 5
Add spring onions to the pan and cook for 2 minutes. Remove from heat.
- Step 6
Fluff bulgur with a fork, then mix in the cooked aubergine, crumbled feta, pine nuts, chopped parsley and mint.
- Step 7
Add lemon juice, remaining olive oil, salt and pepper. Mix well.
- Step 8
Stuff each pepper with the bulgur mixture, packing gently. Replace pepper tops.
- Step 9
Place in a baking dish with 2 tbsp water in the bottom. Cover with foil.
- Step 10
Bake for 35-40 minutes until peppers are tender. Serve hot with extra herbs if desired.
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