What You’ll Need

  • 6 large bell peppers (any color or 10-12 medium-small peppers) 
  • 1/4 cup olive oil 
  • 1/2 cup onion (grated) 
  • 1 cup bulgur (or parboiled cracked wheat) 
  • 1 can/14.5 oz tomatoes (chopped; plain or stewed) 
  • 1 3/4 cups water 
  • 1 teaspoon sea salt 
  • 1/4 teaspoon pepper 
  • 1/2 cup parsley (flat leaf, fresh, and finely chopped) 
  • 1/3 cup basil (fresh and finely chopped) 
  • 1/2 cup water 

How to Make It

  1. Cut a 1/2 to 3/4 inch cap off the top of the peppers. scoop out and discard seeds and any excess white pulp. Rinse well and set aside to drain. Keep the cap.
  2. In a skillet, sauté the onion in olive oil for 1-2 minutes. Add bulgur and stir to coat with oil. Stir in canned tomatoes with juice, 1 1/2 cups of water, salt, and pepper, and bring to a boil over medium heat. Cook for 10 minutes, stirring frequently.
  3. Stir in parsley and basil to distribute well and remove from heat. Let rest for 5 minutes.
  4. Preheat oven to 350°F (175-180°C).
  5. Use a teaspoon and stuff the peppers loosely to within 1/4 inch of the top.
  6. Place peppers upright in a baking dish, to fit snugly so they won’t tip. Place caps on top, add 1/2 cup of water to the bottom of the dish, and cook in a 350°F (175-180°C) oven for 1 hour 15 minutes, or until the peppers have softened to your preference.   
  7. Note: If the caps start to get too dark, cover the dish loosely with foil for the remainder of cooking time.Allow to cool, and serve. Stuffed peppers are generally enjoyed at room temperature.


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