by ADMIN on NOVEMBER 21, 2011
Bell peppers make a fantastic vehicle for fillings… this one features a delicious mix of bulgar, chickpeas, and feta. The crunchy bell pepper is a perfect contrast to the creamy filling – and tomato provides a delicate acidic balance to the feta cheese. Mm mm.
TIP: Both red and green bell peppers work well with this recipe.
TIP #2: Once it’s time to eat, chop up the entire bell pepper and filling in a bowl to mix the crunchy and creamy textures all together!
Chickpea and Bulgur Stuffed Bell Peppers
Prep time: 30 mins Cook time: 45 mins Total time: 1 hour 15 mins Serves: 3
Crunchy bell pepper stuffed with chickpeas, bulgur, tomatoes, and feta.
3 bell peppers, top cut off and de-seeded
3 slices whole wheat bread
1.5 cups cooked bulgar (about 1 cup dry)
1 cup tomato sauce (your favorite brand)
2 chopped plum tomatoes
1 can chickpeas, rinsed and drained
½ cup feta cheese
1 Tbsp dried dill
1 tsp garlic powder
1 tsp ground pepper
1 tsp chili powder
¼ tsp cayenne pepper
Preheat oven to 400F
If you have a gas stove, turn on the stove and lightly char the bell peppers on each side over the flame. About 2 minutes on each side. If you do not have a gas stove, simply microwave the peppers, covered for about 3 minutes to soften them up.
Cook the bulgur according to the package directions.
Blend ½ cup of the chickpeas in a food processor. Then mix together all ingredients, except for the bread and peppers, in a bowl.
Stuff each pepper with equal part of the mixture (or as much as can fit!).
Cut a circle in each slice of bread the size of each opening in the bell peppers. Place the bread on top of the peppers, covering the stuffing.
Place bell peppers standing up in a small baking dish. Fill the bottom of the dish with about ½ to 1 inch of water. Bake for 45 minutes. Broil for an extra 5 minutes to brown the bread.