Stuffed colored peppers Recipe

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1 vote | 2600 views

Middle Eastern cuisine at it's best.
Instead of pork sausage (the only type I can get) try using turkey or beef sausage.

Prep time:
Cook time:
Servings: 3 servings


Cost per serving $6.23 view details


  1. Soak bulgur in 1 ½ cup hot water for 30 minutes. Drain.
  2. Wash and dry the peppers, brush them with oil, arrange on an oven tin. Cook the peppers in the oven for 15 minutes at 240˚C with frequent turn over.
  3. While hot, put in a plastic bag (this will make them easily to peel), let stand for 10 minutes.
  4. Meanwhile, cook the eggplants in the hot grill pan until golden - brown in colour. Transfer to a food processor and chop coarsely.
  5. Add bulgur, sausage, garlic, onion, cheese, cream, lemon juice, mint, coriander, parsley and black pepper, mix thoroughly and combine.
  6. Peel the peppers, remove stems and seeds. Stuff them with the bulgur and sausage mixture.
  7. In a skillet heat the oil over a medium heat, and fry the peppers for a few minutes.
  8. Add the tomato paste and some water, season with salt. Stir and let it simmer for 20 minutes until thickened and cooked.
  9. Serve hot with the tomato paste sauce.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 669g
Recipe makes 3 servings
Calories 941  
Calories from Fat 623 66%
Total Fat 70.09g 88%
Saturated Fat 24.94g 100%
Trans Fat 0.21g  
Cholesterol 145mg 48%
Sodium 1400mg 58%
Potassium 1454mg 42%
Total Carbs 52.42g 14%
Dietary Fiber 15.4g 51%
Sugars 17.78g 12%
Protein 30.02g 48%
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