Middle Eastern Inspired Stuffed Peppers {Vegan}
Middle Eastern Inspired Stuffed Peppers:These vegan stuffed peppers are filled with a savory bulgur mixture combined with currants, pine nuts, allspice, and fresh herbs. It's a versatile dish that you can enjoy all year round.Recipe for Middle Eastern Inspired Vegan Stuffed Peppers:These stuffed peppers are packed with bulgur, fresh herbs, and currants. This easy and delicious recipe is perfect for any season.
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, 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 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
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
Calories: 335kcalCarbohydrates: 50gProtein: 8gFat: 14gSaturated Fat: 2gSodium: 612mgPotassium: 657mgFiber: 11gSugar: 14gVitamin A: 3209IUVitamin C: 125mgCalcium: 68mgIron: 3mg
Tried this recipe?Let us know how it was!