This dish is inspired by the greek meal of gemista, wherein vegetables are stuffed with various fillings. The filling itself can be varied, but
for the ideal vegetarian experience, a main of either bulgur, rice or couscous and a protein and fat-rich side like feta is recommended.
The scallions and fresh parsley give this dish a nice fresh touch, the garlic, cumin and veggie stock give it taste and the cheese brings
everything together.
Preparation
Pre-heat oven to 200°C. Slice the bell peppers in half, cut out the interior. Place with the cut edge on baking paper. Put in the hot oven
for 10 minutes. Meanwhile cook bulgur with a pinch of salt according to the packaging. Cut up scallions, feta, parsley and garlic. Mix in with
the cooked bulgur. Season with salt and pepper, as well as a generous amount of cumin.
Fill bell peppers with the mixture, take 500ml of warm water, mix in vegetable broth and slowly pour over the bell peppers. You don't have
to use all of the water, just enough to soak the mixture . Place in the middle of the oven at 200°C for 10 minutes. Then place the baking
plate near the top of the oven for additional 3-5 minutes, or until the edges of the peppers start caramelizing. Let everything rest for a few minutes.
You can eat this just the way it is, or with some nice zatziki.
Alisa's greek-style stuffed bell peppers (veget.)
Ingredients (2 Servings)
200g bulgur OR couscous
3 large bell peppers
200g Feta
a handful of parsley
a bunch of scallions
500 ml vegetable stock
Spices
cumin
salt and pepper to taste
Nutrition Values
Per 700g Serving Size
kcal 754
Total Fat 24.7g
Saturated Fat n/a
Trans Fat n/a
Sodium 2624mg
Total Carbohydrates 99.5g
Sugars 36.8g
Dietary Fiber 29g
Protein 37g