RecipeStripper

Clean recipe · gousto.wiki

Bulgur-Stuffed Peppers With Feta Sauce

Filled with bulgur, spinach, pumpkin seeds and fresh tomato, these tasty red peppers are packed with wholegrain goodness, 2 of your 5-a-day – and heaps of flavour! After baking the peppers till tender in the oven, you'll make a delicious creamy feta sauce to drizzle all over them. A winning veggie classic.

Original recipe: gousto.wiki

Yield:
2 servings
Total:
40 min
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Bulgur-Stuffed Peppers With Feta Sauce

Ingredients

  1. Garlic Clove
  2. Tomato
  3. 1tsp Dried Oregano
  4. 100g Greek Feta Cheese Cypressa
  5. 15g Pumpkin Seeds
  6. 2 Red Peppers
  7. 50g Lamb's Lettuce
  8. 75g Bulgur Wheat
  9. 80g Baby Leaf Spinach
  10. 80g Natural Yoghurt

Instructions

  1. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 Boil a kettle Cut the red peppers in half (scrape the seeds and pith out with a teaspoon) Add the halved peppers to a baking tray Put the tray in the oven for 20-25 min or until the peppers have softened and have browned slightly
  2. Meanwhile, add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta) and cook over a high heat for 10-15 min or until tender with a slight bite, then drain and return to the pot Fluff the cooked bulgur with a fork and transfer it to a large bowl
  3. Meanwhile, finely dice the tomato[es] Crumble the feta Peel and finely chop (or grate) the garlic
  4. Wash the spinach, then add it to a colander and pour boiled water all over it so that it starts to wilt Rinse the wilted spinach under the cold tap until it's cool Once cool, squeeze the water out of the spinach as much as you can, then chop it roughly
  5. Add the chopped spinach, tomato, garlic and half the feta (you'll use the rest later!) to the cooked bulgur Add a drizzle of olive oil and season with salt and pepper Give everything a good mix up – this is your filling
  6. Once the peppers have softened, remove the tray from the oven Carefully fill each pepper half with the filling Tip: pile the peppers high with filling! Return the stuffed peppers to the oven and cook for 5 min further or until the filling has warmed through
  7. Meanwhile, add the natural yoghurt, oregano and remaining feta to a bowl and blitz until smooth with a stick blender – this is your feta sauce Tip: if you don't have a stick blender use a food processor or mash it all together with a fork
  8. Serve the stuffed peppers with the lamb's lettuce to the side Drizzle the lamb's lettuce with olive oil and season with a pinch of salt Top the peppers with the pumpkin seeds and drizzle over the feta sauce Enjoy!