Try this Stuffed Peppers Recipe filled with Bulgur Wheat Pilaf, nuts, cranberries & more. A tasty, easy vegetarian & vegan recipe for a main meal or side dish.
5 tbsps oil
1 white onion, sliced
1 cup cooked bulgar wheat
½ cup PEPPADEW® Sweet Piquanté Peppers Mild Chopped or Hot Slices, drained
½ cup shelled pistachios, chopped
½ cup dried cranberries
2 garlic cloves, crushed
1 Lemon, zest from
3 sprigs thyme
1 tsp ground cumin
2 tbsps Pine nuts, toasted
3 yellow peppers, cut in half and seeds removed
Salt and pepper
- Make the filling by cooking the bulgar wheat according to instructions on the packet.
- To make the pilaff, heat the oil in a frying pan, and when very hot add the onion slices and fry until dark golden brown, and slightly charred.
- In a bowl combine the bulgar wheat, onion, PEPPADEW® Sweet Piquanté Peppers, pistachios, cranberries, garlic, lemon zest, thyme leaves and ground cumin.
- Mix well to combine, and stuff into pepper halves, top with pine nuts and extra PEPPADEW® Sweet Piquanté Peppers, bake in a preheated oven for 15 – 20 minutes until cooked through. Serve with a side salad.