Aegean Sunrise Stuffed Peppers
These vibrant bell peppers are generously filled with a savory mixture of bulgur, crumbled feta, Kalamata olives, and fresh herbs, baked until tender and golden. A taste of the Aegean coast, this dish offers a satisfying and healthy meal, perfect for a light dinner or a flavorful appetizer.
Prep Time
60 min
Difficulty
Easy
Servings
4
Calories
320 kcal
Instructions
- 1
Preheat oven to 375°F (190°C). Cut the tops off the bell peppers, remove seeds and membranes.
~10 min - 2
Cook the bulgur wheat according to package directions. Drain any excess water.
~15 min - 3
Finely chop the red onion and mince the garlic. Pit and roughly chop the Kalamata olives. Chop the fresh parsley and mint.
~5 min - 4
In a large bowl, combine the cooked bulgur, crumbled feta, chopped olives, red onion, minced garlic, fresh herbs, 2 tablespoons of olive oil, lemon juice, salt, and pepper. Mix well.
~5 min - 5
Stuff the bell peppers generously with the bulgur mixture.
~5 min - 6
Place the stuffed peppers in a baking tray. Pour 1 cup of water into the bottom of the tray.
~2 min - 7
Drizzle the remaining 1 tablespoon of olive oil over the tops of the peppers.
~1 min - 8
Bake for 30-35 minutes, or until the peppers are tender and the filling is heated through.
~35 min
Tips
- If you prefer a softer bulgur texture, you can soak it in hot water for about 10 minutes before cooking.
- Serve these peppers with a dollop of Greek yogurt or a drizzle of tzatziki for an extra layer of flavor and coolness.
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