Most often, stuffed peppers (tomatoes or zucchini) are cooked with white rice, sometimes minced meat and some vegetables. But compared to white rice, bulgur is a whole grain, making it a terrific addition to your meals. So why not use it, right? Bulgur contains more fiber (which promotes satiety) and protein, has a lower glycemic index and more vitamins and minerals.
Bulgur can be prepared by simply adding boiling water and leaving it covered for a while to absorb the water. Then it is filtered and used in dishes. But there is another way to cook bulgur without exposing it to high temperatures by immersing it in lemon juice (or lemon and lime or just lime). Which will add even more nutritional value and benefits to your meal.
Let's get straight to the recipe for making stuffed peppers!
You can easily prepare them using the recipe below.
Ingredients:
• 1 large red pepper, halved
• ¼ glass bulgur
• Juice of 2 limes
• 1 stalk of celery, finely chopped
• 1 small carrot, finely chopped
• 1 pumpkin seed
• 1 sunflower seed
• 1 tablespoon raisins
• ½ teaspoon cumin powder
• ⅓ teaspoon ginger powder
• 1 tbsp. olive oil
• Paprika, olive oil, ground black pepper - to taste
Cooking method:
1. Pour lime juice over bulgur and set aside for 10-15 minutes.
2. Chop vegetables finely.
3. Combine celery, carrots, raisins, pumpkin seeds and sunflower seeds.
4. Add bulgur to the vegetable mixture and mix with olive oil, cumin, ginger and paprika and black pepper.
5. Divide the mixture into two portions and place each portion in pepper halves.
6. Sprinkle additional seeds on top.
Sunflower and pumpkin seeds and raisins can be pre-soaked in water. In this case, they will become softer and more tender.
Bon Appetit!
