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Turkish stuffed peppers with bulgur

Colourful peppers stuffed with a delicious mix of authentic fine bulgur, paprika, cumin and flavourful tomato puree. A true flavour explosion, this dish takes you on a culinary journey to the heart of the Mediterranean.

The peppers, with their bright hues of red, yellow and green, are transformed into a stuffed delicacy that will amaze your guests. The filling consists of fine bulgur, a traditional grain product known for its nutritiousness and earthy flavour. Together with paprika, which gives a rich, smoky undertone, and cumin, which adds a warm and spicy flavour, the filling forms a perfect harmony of flavours.

But the real star of this dish is the tomato puree. With its concentrated sweetness and velvety texture, it adds a deep and savoury flavour to every bite. The tomato puree melts with the bulgur and spices, creating an irresistible filling that penetrates the peppers to the core.

When the stuffed peppers enter the oven, the magic really begins. The aromas spread through the kitchen as the peppers soften and the filling slowly cooks. The result is a dish that is both visually appealing and full of flavour, with a perfect balance between the sweet peppers, savoury filling and spicy accents.

Serve these stuffed peppers as a main course, accompanied by a fresh salad and crusty bread, or as a side dish with grilled meat or fish. Whatever you choose, this dish will enchant your guests and delight your taste buds with its authentic flavours and simple elegance.

So venture into this flavourful adventure and enjoy the delectable combination of peppers stuffed with authentic fine bulgur, paprika, cumin and tomato puree. A dish that brings Mediterranean cuisine to life and gives you a taste of the sun-kissed flavours of the Mediterranean.

40 min.
4 p.

Time to get started

  • Preheat the barbecue on medium-high heat or heat the oven to 180 degrees.
  • Cut the top off the peppers and remove the seeds and seed strips.
  • Cook the bulgur according to package and heat olive oil in a pan. Fry the onion and garlic until soft.
  • Add the tomato puree, paprika and cumin and fry for 2-3 minutes until the aroma is released.
  • Add the bulgur and chickpeas to the onion-tomato mixture and season with salt and pepper.
  • Fill the peppers with the mixture and put the top back on. Then put them on the barbecue for 15-20 or bake them in the oven.
  • Serve them hot and with some fresh parsley.

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