If you have been eating stuffed peppers for a while, then I am sure that you are away of not only how delicious they are, but also how many different variations of this dish you can have.
This is the perfect recipe to allow you to spread your wings a little more with regards to stuffed peppers, it tastes absolutely delicious as well!
You can serve these as a side dish, but in my experience they work equally as well as a starter, or perhaps even a main course for those with smaller appetites (although you will be stuffing a lot into them!). Remember, you can easily scale up this ingredients list to whatever you want.
- 4 peppers
- 200g pork
- 1 garlic, crush garlic clove
- 1 teaspoon of paprika
- 2 teaspoons of Cumin
- 250ml vegetable stock
- ½ bunch of chopped parsley
- 4 tablespoons of Greek Yoghurt
- 50g of Bulghar Wheat
- Start by preparing the peppers. All you need to do here is to cut them in half and remove the stalk and seeds. Make sure the insides are totally clean, otherwise it could impair the flavour of your beautiful stuffed peppers!
- Put the peppers in a microwave with the ‘open side’ facing downwards. You will want to microwave on high for around four minutes. The peppers will need to be cooked all the way through, you can tell if that is the case, because the peppers will be soft. If the peppers need longer to cook then microwave in 30 second increments until you have the desired ‘softness’ of peppers.
- Put the pork into a frying pan and place on a stove. You do not need oil to cook the pork, it should be able to cook in its own ‘juices’ and therefore it will be much healthier. You will want to break up any lumps that are present in the pork as it starts to cook.
- Once the pork has started to brown, you will want to put in your spices and the garlic. Stir this around for one minute so the pork absorbs these beautiful flavours. You can then add your Bulghar wheat and vegetable stock. Turn the heat down and cover the frying pan. You will want the mixture to simmer for around 10 minutes. You can tell that it is done when the bulghar wheat is soft, if 10 minutes isn’t long enough, then 15 should be adequate.
- Heat up your grill, stir some of the parsley into your bulghar mixture. Stuff this delicious mixtures into your peppers. Then grill into they are crispy.
- As mentioned at the start, these taste great as a starter course. So once you have removed them from the grill, sprinkle over the remaining parsley. You will want to serve these stuffed peppers up with the Greek yoghurt. Trust me, this will taste absolutely sublime!