Middle Eastern Inspired Stuffed Peppers {Vegan}

Name: Middle Eastern Inspired Stuffed Peppers {Vegan}
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1/4 cup dried currants; 2 tablespoons olive oil; 3 medium sized onions chopped; 1/4 cup pine nuts; 1-14 ounces can tomato; 1 tablespoon all spice; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon cinnamon; 1 cup coarse bulgur; 1 1/4 cup water; 3-4 bell peppers; 1/4 cup fresh dill; 1/4 cup fresh mint; 2 tablespoons basil

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings
4 servings
Calories
335 kcal
Course
Main Course
Cuisine
Middle Eastern, Vegan

Middle Eastern Inspired Stuffed Peppers {Vegan}

Robert Berry

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Recipe for Middle Eastern Inspired Vegan Stuffed Peppers filled with bulgur, fresh herbs, and currants. This is an easy and delicious stuffed pepper recipe you can make all year round.

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Ingredients

Servings

1/4 cup dried currants
2 tablespoons olive oil
3 medium sized onions chopped
1/4 cup pine nuts
1-14 ounces can tomato petite diced
1 tablespoon all spice
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 cup coarse bulgur rinsed
1 1/4 cup water boiling water
3-4 bell peppers washed, cut in half, and seeded
1/4 cup fresh dill chopped (a little more as garnish)
1/4 cup fresh mint chopped
2 tablespoons basil chopped

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Instructions

Place dried currants in a small bowl and pour 1/2 cup of boiling over it. Set aside.
Heat olive oil in a large pan over medium heat.
Add onions and pine nuts. Cook, stirring frequently, until they are translucent, 10-12 minutes.
Stir in the tomatoes, all spice, salt, pepper, and cinnamon. Cook until some of the juices of the tomatoes evaporate, 3-5 minutes.
Add in the bulgur and stir constantly until it is all mixed in with the vegetables and spices, 4-6 minutes.
Add the boiling water, turn down the heat to low, and put the lid on. Let it cook until all the liquid has been absorbed, 12-17 minutes.
Turn the heat off and let it rest (covered) for 10-15 minutes.
Preheat the oven to 375 Degrees.
Cover an ovenproof casserole or Pyrex dish with parchment paper.
Drain the currants.
Fluff the now-cooked bulgur with a fork, and gently stir in the currants, dill, mint, and basil.
Fill each half of the peppers with the filling and place it in the casserole dish.
Add 2 tablespoons of water at the bottom of the dish.
Cover it with aluminum foil and place it in the oven.
Bake for 30 minutes.
Then take off the aluminum foil, and bake for another 15-20 minutes or until the tops of the stuffed peppers turn to light brown.
When ready to serve, garnish fresh dill.

Notes

When buying bell peppers, I would recommend picking ones that are similar in size. The filling in this recipe is enough for 4-5 medium size bell peppers.
My pyrex dish was 8"x11".
The reason why we put a couple of tablespoons of water and cover the peppers with foil is to ensure that they won't dry during the baking process. The steam helps the peppers and the filling stay moist.

Nutrition Information

Show Details

Calories 335kcal (17%) Carbohydrates 50g (17%) Protein 8g (16%) Fat 14g (22%) Saturated Fat 2g (10%) Sodium 612mg (26%) Potassium 657mg (19%) Fiber 11g (44%) Sugar 14g (28%) Vitamin A 3209IU (64%) Vitamin C 125mg (139%) Calcium 68mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 335 kcal

% Daily Value*

Calories	335kcal	17%
Carbohydrates	50g	17%
Protein	8g	16%
Fat	14g	22%
Saturated Fat	2g	10%
Sodium	612mg	26%
Potassium	657mg	14%
Fiber	11g	44%
Sugar	14g	28%
Vitamin A	3209IU	64%
Vitamin C	125mg	139%
Calcium	68mg	7%
Iron	3mg	17%