Bulgur Wheat Stuffed Peppers:
This recipe is an entry to Monsoon Snack Challenge for The Hub @ Archana’s Kitchen challenges.
Just to refresh our memories, bulgur wheat is a quick cooking form of whole wheat.
It is in fact made from the kernels of different kinds of wheat, cleaned, parboiled, dried and ground to different sizes. A nutritious and versatile wheat product having more fiber and protein, a lower glycemic index, and higher levels of most vitamins and minerals as opposed to regular white rice, it can certainly be considered a perfect whole grain.
Peppers having a distinctive peppery sweetness, versatile as they are, lend themselves to many different ways and means of eats. You can add them to salads, stir-fry, side accompaniments such as side dishes, dips and so on.
Them being ever so easily adaptable, form perfect means for stuffed offerings. Stuffings can be anything from vegetables, herbs to brown rice, quinoa, to cooked potatoes, to cheese. The choices are aplenty.
So a perfect whole grain, spiced up perfectly, stuffed inside a perfect vegetable – the end result – one of the perfect starters/appetizers!
Everybody at home loved these simply delicious bulgur wheat stuffed mini peppers 🙂 I’m sure your guests this holiday season will do so too and will keep asking for more:) Add this to your menu!
mini peppers – 10 in 3 different colors – yellow, red and orange
bulgur wheat – 1/4 cup
onion – 1 chopped fine
garlic clove – 1 chopped fine or crushed
de-husked peanuts – 2-3 tbsp
whole coriander seeds – 1 tbsp
cumin seeds – 2 tsp
mild dry red chili – 1 (Kashmiri red chili)
freshly ground black pepper – 1/2 tsp
red chili flakes – 1/2 tsp (optional)
salt to taste
olive oil – 2 tsp for making the stuffing, little more to be brushed on the baking tray
cooking spray – few sprays
water to cook bulgur wheat
- mini peppers - 10 in 3 different colors - yellow, red and orange
- bulgur wheat - ¼ cup
- onion - 1 chopped fine
- garlic clove - 1 chopped fine or crushed
- de-husked peanuts - 2 - 3 tbsp
- whole coriander seeds - 1 tbsp
- cumin seeds - 2 tsp
- mild dry red chili - 1 (Kashmiri red chili)
- freshly ground black pepper - ½ tsp
- red chili flakes - ½ tsp (optional)
- salt to taste
- olive oil - 2 tsp for making the stuffing, little more to be brushed on the baking tray
- cooking spray - few sprays
- water to cook bulgur wheat
- firstly cook the bulgur wheat in boiling water as advised on the packaging. mine needed 20 min to cook followed by 10 min of standing time
- while the bulgur is cooking, chop up the onion, crush the garlic, prep the peppers by carefully removing the green stem part, slitting each one through the middle forming 2 cup like portions
- remove the seeds and the whitish parts inside. keep them ready
- drizzle few drops of olive oil on the baking tray and paint it all over. keep this ready
- heat up a pan. add the whole coriander seeds, cumin and red chili. dry roast them until you see the coriander turning a shade darker, cumin turning much more darker and a lovely aroma emanating from it. transfer these to a plate. once cooled grind them to a powder in the spice grinder or the small jar of your mixer-grinder. keep aside
- in the same pan, add 1 tsp of olive oil. drop in the peanuts and roast them until they turn golden brown. transfer to a plate. once cooled grind to a coarse powder using the same grinder. keep aside
- in the same pan, add another tsp of olive oil, add chopped onion. stir and cook adding a pinch of salt until the edges turn slightly brown.
- add the chopped garlic and stir, cook again until they turn golden-brown
- now, add the spice powder, stir for few seconds, add powdered peanuts, mix again
- add cooked bulgur wheat, lemon juice, salt to taste. mix well and switch off the heat
- now, pre-heat the oven to 190 deg C
- using a spoon place the stuffing into each half of the peppers, pushing them well in
- arrange the stuffed peppers on the baking tray. spray with cooking spray all over the peppers and bake at 190 deg C for 20 min or until the peppers shrivel and appear cooked
- serve warm and enjoy!
turn the tray around once mid-way whilst baking to ensure even cooking
serve as appetizer or tea time snack