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PEPPERS STUFFED WITH SPICED ORZO AND BULGUR WHEAT

We aren’t vegetarians but we eat meat free at least 3 times a week so I thought I’d share this great filling recipe. Adam asked me what side I would have, but it’s so filling we would probably only have a salad

Quick and easy to prepare and full of rich flavours.

4 Red Peppers, halved lengthways through the stalk and seeds removed

Drizzle of oiive oil

30g butter

100g orzo pasta

200g bulgur wheat

1 tsp ground cumin

1 heaped teaspoon salt

425ml vegetable stock or water

1 tablespoon harissa

200g feta, crumbled

20g chopped coriander

Preheat the oven to 180C Fan. Place the halved peppers on a baking tray, drizzle with olive oil and bake for 20 minutes or until soft but still holding their shape.

Meanwhile, melt the butter in a large lidded saucepan, add the orzo and stir over the heat for a few minutes until golden brown. Add the bulgur wheat and continue to stir for a further 2 minutes. Stir in the cumin and salt and pepper.

Add the stock or water and bring to the boil, cover and cook on the lowest heat for 10 minutes. Remove from the heat and take off the lid, cover with a clean tea towel and replace the lid and leave it to steam for 10 minutes. Fork through, add the harissa, half the feta and all the coriander.

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Spoon the orzo mixture into each half of pepper. Finish with a sprinkle of feta and drizzle with oil and return to the oven for 10 minutes.

PEPPERS STUFFED WITH SPICED ORZO AND BULGUR WHEAT

Stuffed peppers

Jules
Stuffed with spiced orzo, bulgur wheat and feta
No ratings yet
Prep Time 5 mins
Cook Time 40 mins
Course Main Course
Cuisine North African
Servings 4 people
Calories 447 kcal

Ingredients
  

  • 4 red peppers halved lengthways, seeds removed
  • olive oil for drizzling
  • 30 g butter
  • 100 g orzo
  • 200 g bulgur wheat
  • 1 tsp ground cumin
  • 1 tsp fine salt
  • 425 ml vegetable stock
  • 1 tbsp harissa pate
  • 200 g feta cheese crumbled
  • 2 tbsp Fresh Coriander chopped

Instructions
 

  • Preheat the oven to 180C Fan. Place the halved peppers on a baking tray, drizzle with olive oil and bake for 20 minutes or until soft but still holding their shape.
  • Meanwhile, melt the butter in a large lidded saucepan, add the orzo and stir over the heat for a few minutes until golden brown. Add the bulgur wheat and continue to stir for a further 2 minutes. Stir in the cumin and salt and pepper.
  • Add the stock or water and bring to the boil, cover and cook on the lowest heat for 10 minutes. Remove from the heat and take off the lid, cover with a clean tea towel and replace the lid and leave it to steam for 10 minutes. Fork through, add the harissa, half the feta and all the coriander.
  • Spoon the orzo mixture into each half of pepper. Finish with a sprinkle of feta and drizzle with oil and return to the oven for 10 minutes then serve

Nutrition

Calories: 447kcalCarbohydrates: 68gProtein: 18gFat: 13gSaturated Fat: 8gCholesterol: 45mgSodium: 1598mgPotassium: 576mgFiber: 13gSugar: 9gVitamin A: 4210IUVitamin C: 152mgCalcium: 298mgIron: 3mg
Tried this recipe?Let us know how it was!
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