Baked Peppers Stuffed With Bulgur Wheat, Feta And Olives
- 4 None large yellow peppers, halved lengthwise, seeds and pith removed
- 2 cloves garlic, thinly sliced
- 4 tbsp extra virgin olive oil, plus extra for drizzling
- 7 oz bulgur wheat
- 3.5 oz creamy feta cheese, cubed
- 1 tbsp lemon juice
- 12 None kalamata olives, drained, pitted, chopped
- 4.5 oz cherry tomatoes, halved
- 3 tbsp fresh mint leaves, chopped
- Preheat oven to 400u0b0F.
- Place peppers in a shallow baking dish lined with parchment paper. Sprinkle with sliced garlic. Season and drizzle with extra virgin olive oil. Bake for 25 mins, or until browned underneath, slightly charred on edges and softened.
- Meanwhile, cover bulgur wheat with 1 cup boiling water. Cover and set aside for 10-15 mins. Drain and fluff with a fork to separate grains. Let cool then combine with 4 tbsp olive oil and lemon juice. Season. Add feta, olives, tomatoes and mint. Toss to combine then distribute between warm pepper halves and serve.
yellow peppers, garlic, extra virgin olive oil, bulgur wheat, feta cheese, lemon juice, olives, cherry tomatoes, mint
Taken from recipes-plus.com/api/v2.0/recipes/30688 (may not work)