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 Pepper Stuffed with Bulgur with Vegetables Recipe
My dear ones! I want to offer you stuffed peppers with bulgur and vegetables without meat! Very tasty, very simple and no worse than peppers with meat filling. Come in!
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Canadian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Canadian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. We prepare our products.
    We prepare our products.
  2. Pour Bulgur with a glass of boiling water, cover, set aside for 15 minutes. Let it swell. Cut off the top of the peppers, remove the partitions with seeds.
    Pour Bulgur with a glass of boiling water, cover, set aside for 15 minutes. Let it swell. Cut off the top of the peppers, remove the partitions with seeds.
  3. Finely chop the onion, grate the carrots on a fine grater, fry in a small amount of oil for 5 minutes.
    Finely chop the onion, grate the carrots on a fine grater, fry in a small amount of oil for 5 minutes.
  4. Chop the tomato finely (you can remove the skin, I did not do this), add to the vegetables and fry over moderate heat for 5 minutes.
    Chop the tomato finely (you can remove the skin, I did not do this), add to the vegetables and fry over moderate heat for 5 minutes.
  5. If there is water left in the bulgur after swelling, drain it. Mix bulgur with vegetables, cumin, chili, black pepper, tomato paste, salt to taste. I strongly recommend adding parsley to the filling! This time I cooked without it, it's also delicious, but! with parsley it's much tastier.
    If there is water left in the bulgur after swelling, drain it. Mix bulgur with vegetables, cumin, chili, black pepper, tomato paste, salt to taste. I strongly recommend adding parsley to the filling! This time I cooked without it, it's also delicious, but! with parsley it's much tastier.
  6. We stuff our peppers with bulgur. We do not tamper hard, the bulgur will swell during further cooking. Put it in a suitable container.
    We stuff our peppers with bulgur. We do not tamper hard, the bulgur will swell during further cooking. Put it in a suitable container.
  7. Mix a glass of water (or 2 cups) with tomato paste, cumin and black pepper, add salt to taste. I couldn't resist adding half a meat cube. Pour the sauce over the peppers. In general, of course, you can replace water with broth. Then you can put all this beauty on the fire, cover the dishes with a lid, and simmer on low heat for 30 minutes until the peppers are ready. Or, like mine, bake in preheated to 180-200*In the oven for 40 minutes. For the first 20 minutes in the oven, my peppers were under the lid, then they continued to cook without it.
    Mix a glass of water (or 2 cups) with tomato paste, cumin and black pepper, add salt to taste. I couldn't resist adding half a meat cube. Pour the sauce over the peppers. In general, of course, you can replace water with broth. Then you can put all this beauty on the fire, cover the dishes with a lid, and simmer on low heat for 30 minutes until the peppers are ready. Or, like mine, bake in preheated to 180-200*In the oven for 40 minutes. For the first 20 minutes in the oven, my peppers were under the lid, then they continued to cook without it.
  8. Here are such beauties turned out! I served it with yogurt mixed with garlic.
    Here are such beauties turned out! I served it with yogurt mixed with garlic.
  9. And cut! Bon appetit, my dears!
    And cut! Bon appetit, my dears!
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