How to cook stuffed peppers with bulgur. Stuffed peppers with bulgur and pine nuts and mint yogurt sauce

If you love stuffed peppers, but are tired of the traditional version, try the bulgur version. You will definitely like the dish with its taste, while it will not disappoint, but will surprise you very much. The finished dish turns out to be really very unusual and tasty, it is worth cooking it at least once, and you will cook it more than once for sure.

To prepare peppers stuffed with bulgur and chicken, prepare all the necessary products according to the list. Wash peppers, onions, carrots and celery under running water, peel onions and carrots.

Wash the bulgur several times until clean water, pour the grits in a ratio of 1 to 3, boil over medium heat until tender. As a rule, it takes 15 minutes, but you need all the water to boil away.

While the bulgur is cooking, fry finely chopped onions, carrots and celery in a frying pan until slightly golden. The cooking time for all these vegetables is +/- the same, so feel free to put them all together in a pan and pour in a little refined, odorless vegetable oil.

Remove the fried vegetables from the stove.

Put boiled bulgur and fried vegetables in a deep bowl, when they cool down, add minced chicken, salt and ground pepper to taste, mix until smooth. Do not forget that bulgur is a very crumbly cereal, so it must be well connected with minced chicken.

Peppers, preferably of different colors, cut in half lengthwise, peeled, stuffed with bulgur with minced chicken and vegetables.

Grate hard cheese on a coarse grater, sprinkle generously with stuffed peppers. The oven must be heated to 200 degrees, put a baking sheet with stuffed peppers in it, bake it for 20 minutes.

Serve stuffed peppers as an independent dish with your favorite sauce.

Stuffed peppers are a popular dish that we often cook in the summer. As a rule, a mixture of minced meat and rice is used as a filling. But we offer an alternative, no less interesting recipe - stuffed peppers with meat and bulgur. It will turn out very tasty, satisfying and original.

Stuffed peppers with meat recipe

To make peppers tasty and juicy, we recommend dry aging. It is prepared from the meat of special pedigreed mixed-fed bulls. The meat is cooled and stored in dry aging chambers for at least 28 days. During this time, the texture of the muscle fibers becomes softer, and the taste becomes more pronounced.
In minced meat for peppers, the correct proportions of meat and fat must be observed. Then minced meat dishes will turn out fragrant and juicy. and chopped minced beef can be delivered to your home in the T-Bone online store or you can drive yourself to the Capital Market in Kyiv.
If you prefer to cook minced meat yourself, check out some useful life hacks on how to cook delicious homemade minced meat from ours.
As for the second main ingredient - bulgur - this is a very healthy cereal. It has few calories and a lot of fiber: 1.5 times more than in buckwheat, and 11 times more than in rice. Ready stuffed peppers with minced meat and bulgur will be not only tasty, but also healthy.

Ingredients

Step-by-step instruction

Rinse the peppers and cut off the tops. Save it separately. Remove all seeds and partitions.

Prepare the bulgur: Pour 500 ml of chicken broth over the grits and simmer for a few minutes until most of the broth is absorbed.

Heat oil in a large frying pan. Brown the chopped onion and pressed garlic on it. After five minutes, remove a quarter of the onion from the pan to a plate and set aside.

Add the minced meat to the remaining onion in the pan and cook for about 10 minutes until it turns pink. Remove the skillet from the heat.

Add bulgur, chopped tomatoes, spinach, and grated feta cheese to the minced meat. Mix thoroughly and fill the peppers with this mixture. Cover them with the "lids" that you cut off at the beginning.

Today I will tell you a recipe for such a delicious and popular dish as stuffed peppers in tomato sauce. For the filling, we will use bulgur with vegetables.

You can safely replace it with regular round grain rice. But bulgur gives us an interesting nutty aroma and delicate taste. To achieve this effect, it must be fried in oil.

If you want to minimize the use of oil, plain rice is your best bet. But, in any case, you can experiment and choose the option that suits you!

To prepare stuffed peppers with bulgur, take:

• small bell peppers 10-15 pcs
• 2 carrots (according to the season, one carrot can be replaced with a piece of pumpkin of the same size, and cook the same way)
• 200 gr bulgur
• 70 gr tomato paste
• salt, pepper, turmeric, spice mix, coriander, black peppercorns
  mustard oil (or other vegetable oil suitable for frying)

1. Rinse the bulgur, add water, leave for 15-20 minutes.

2. Wash the peppers, cut off the part where the leg is located, carefully remove the seeds.

Advice from my own experience. If you are cooking stuffed peppers for the first time, or using a new dish, be sure to "try on" how many peppers will go in there so that they sit tight and tight. If you put the peppers loosely, then during the cooking process they will fall, then float up, the filling will spill out, and you will get an interesting lecho with bulgur. It's not bad, but we decided to cook stuffed peppers))

3. Wash carrots and pumpkin, peel, grate on a coarse grater. Divide the mass into two parts: 2/3 and 1/3.

4. Pour 4-5 tbsp into a small saucepan. mustard oil, put 0.5 tsp. coriander, 0.5 tsp turmeric, 0.5 tsp black pepper and 1 tsp. spice mixes. Heat oil with spices.

5. Fry most of the carrots (with pumpkin) until soft, add bulgur, fry, stirring for 5-7 minutes.

6. Add 1.5-2 cups of hot water, so that the water covers the bulgur literally by 2 mm, salt (about 1 tsp of salt, or a little less). Bring to a boil, reduce heat and cook for 15-20 minutes until thick.

7. Put the finished bulgur on a large flat plate, to let it cool down a bit.

8. In the same pan, pour 2 tbsp. mustard oil, add a little coriander, a mixture of spices, black peppercorns, heat the spices in oil.

9. Add the remaining carrots, salt, lightly fry, add tomato paste, mix well. While stirring, bring to a boil, remove from heat and leave covered.

Here I will also add trimmings from the caps that are left over from preparing the peppers. You can add some chopped or grated celery, bay leaves, grain mustard. All to taste.

10. Gently stuff the peppers with the filling of bulgur and carrots, and no less carefully place them tightly in a saucepan with tomato mass.

Be careful, the pot and sauce may still be hot. If you like, you can put the peppers in another pot and then just pour in the sauce. I usually do not have such problems, and in order to wash fewer dishes, I do everything in one pan.

Ingredients:

• 1 kg of bell pepper;
• 300-400 g minced meat;
• 1 glass of bulgur;
• 1 large carrot;
• 1 onion;
• 1 tablespoon of tomato paste or 2-3 tomatoes;
• 2 tablespoons of sunflower oil;
• Salt to taste (0.5-0.75 tablespoon);
• Ground black pepper - a pinch;
• Bay leaf - 1-2 pieces.

Instruction:

First, boil the bulgur until almost cooked. Pour the grits with water at a ratio of 1:2 (for 1 cup of bulgur 2 cups of water), add a little salt (a couple of pinches) and cook until the grits absorb all the water. Let cool until warm. In the meantime, the bulgur is cooking, wash and clean the peppers from the tails and centers.

Peel the onions and carrots as well. Finely chop the onion and pour it into a frying pan with heated vegetable oil. Stirring, sauté the onion for 2-3 minutes, and then add the carrots, grated on a coarse grater. Continue to sauté, stirring occasionally, until soft.

Minced meat can be made from meat or bought ready-made (beef or chicken loin). Pork is too fatty, just like chicken (it’s probably with skins in fat, and sirloin is made from breasts, because it’s tastier and, moreover, more dietary, albeit a little more expensive than usual). Mix the minced meat with bulgur and put half of the browned onions with carrots there. In the second half, add a tomato or fresh tomatoes, grated on a coarse grater and then rubbed through a sieve (fine colander). Cook for a couple more minutes and remove from heat, it will be gravy.

Minced meat is thoroughly mixed, salt and pepper.

Fill the peppers with minced meat and put in a saucepan.