Peppers Stuffed with Bulgur and Chakchouka Recipe

Ingredients:

• 6 large bell peppers, tops cut off and seeds removed
• 1 cup bulgur wheat
• 2 cups water
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 can (14 ounces) crushed tomatoes
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

1. Preheat oven to 375°F.
2. In a medium saucepan, bring the bulgur and water to a boil. Reduce the heat, cover, and simmer for 10-12 minutes or until the bulgur is tender. Drain any excess water and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
4. Add the chopped red and green bell peppers to the skillet and cook for 5-7 minutes or until tender.
5. Add the crushed tomatoes, paprika, cumin, cayenne pepper, salt, and black pepper to the skillet and cook for 2-3 minutes.
6. Add the cooked bulgur to the skillet and stir well to combine all the ingredients.
7. Fill each of the bell peppers with the bulgur and chakchouka mixture until they are almost full.
8. Place the stuffed bell peppers in a baking dish and bake for 25-30 minutes or until the peppers are tender and the tops are slightly browned.

Serving Suggestions:

These stuffed bell peppers make for a delicious and healthy meal. They can be served as a vegetarian main dish or as a side dish with roasted chicken or fish. Garnish the stuffed peppers with fresh herbs like parsley or cilantro for added flavor.

Verdict:

Peppers stuffed with bulgur and chakchouka is a flavorful and hearty dish that’s perfect for any season. The bulgur adds a nutty flavor and a chewy texture while the chakchouka gives it a slightly spicy and tangy kick. This dish is not only delicious but also nutritious and packed with protein and fiber.