Stuffed Peppers With Bulgur and Basil

By
Nancy Gaifyllia
Nancy Gaifyllia
A resident of Greece, Nancy Gaifyllia is a cook who writes about the country's regional specialties.
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Updated on 02/2/22
Stuffed Peppers With Bulgur

Azurita / Getty Images
Prep: 25 mins
Cook: 75 mins
Total: 100 mins
Servings: 6 servings
Nutrition Facts (per serving)
98 Calories
3g Fat
18g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 98
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 477mg 21%
Total Carbohydrate 18g 6%
Dietary Fiber 4g 16%
Total Sugars 6g
Protein 3g
Vitamin C 179mg 896%
Calcium 51mg 4%
Iron 2mg 9%
Potassium 419mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In Greek: πιπεριές γεμιστές με πλιγούρι, say: pee-peh-reeYES yeh-mee-STES meh plee-GHOO-ree

Bulgur has a nutty flavor, and it's a lovely addition to the tastes in this recipe that include tomatoes, fresh parsley, and fresh basil. Keep your fresh tomatoes for salads and use canned tomatoes with their juice for the stuffing, and dress up your table with color choosing the bell pepper color of your choice - green, red, yellow, or orange.

Enjoy this Greek Stuffed Peppers with Bulgur recipe!

Ingredients

  • 6 large bell peppers, any color, or 10 to 12 medium to small peppers

  • 1/4 cup olive oil

  • 1/2 cup grated onion

  • 1 cup bulgur, or parboiled cracked wheat

  • 1 (14 1/2-ounce) can tomatoes, chopped, plain or stewed

  • 1 3/4 cups water

  • 1 teaspoon sea salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/2 cup finely chopped fresh parsley, flat-leaf

  • 1/3 cup finely chopped fresh basil

  • 1/2 cup water

Steps to Make It

  1. Cut a 1/2 to 3/4-inch cap off the top of the peppers. Scoop out and discard seeds and any excess white pulp. Rinse well and set aside to drain. Keep the cap.

  2. In a skillet, sauté the onion in olive oil for 1 to 2 minutes. Add bulgur and stir to coat with oil. Stir in canned tomatoes with juice, 1 1/2 cups of water, salt, and pepper, and bring to a boil over medium heat. Cook for 10 minutes, stirring frequently.

  3. Stir in parsley and basil to distribute well and remove from heat. Let rest for 5 minutes.

  4. Preheat oven to 350 F (175 to 180 C).

  5. Use a teaspoon and stuff the peppers loosely to within 1/4-inch of the top.

  6. Place peppers upright in a baking dish, to fit snugly so they won't tip. Place caps on top, add 1/2 cup of water to the bottom of the dish and cook in a 350 F (175 to 180 C) oven for 1 hour 15 minutes, or until the peppers have softened to your preference.

  7. Allow to cool, and serve. Stuffed peppers are generally enjoyed at room temperature.

Note: If the caps start to get too dark, cover the dish loosely with foil for the remainder of cooking time.

Serving Suggestion: Delicious with a side of feta cheese and some ​crusty country bread.

Baking Pan Size: If your baking dish is too large, place peppers snugly at one end of the dish and crumple up some baking parchment paper to fill the empty space so that the peppers will stay upright during cooking. The parchment paper won't affect the taste.

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