Herbaceous tabbouleh meets the natural sweetness of roasted red peppers in these two-bite taste sensations! Forget the plates and flatware; this is unfussy finger food at its best.
Toubbouleh-Stuffed Mini Sweet Peppers are perfect for dipping
Each little morsel is a complete package, but a drizzle or a dip into tahini sauce really puts them over the top.
How to make these Tabbouleh-Stuffed Sweet Peppers gluten-free
To makes this recipe gluten-free, substitute 1 cup of cooked and cooled quinoa for the dry bulgur and hot water.Try stuffing other vegetables, like mushrooms, zucchini, tomatoes, and more!
Other whole food plant-based recipes you might like:
- Cool & Creamy Chilled Zucchini Soup Recipe
- Simple Summer Succotash
- Citrusy Cauliflower Ceviche
- Tropical Teriyaki Tofu Skewers
- Spicy Smashed Cucumbers Recipe
- Easy Vegan Italian Caprese Kebabs Recipe
Tabbouleh-Stuffed Mini Sweet Peppers
Herbaceous tabbouleh meets the natural sweetness of roasted red peppers in these two-bite taste sensations! Forget the plates and flatware; this is unfussy finger food at its best.
Servings: 12 servings
Calories: 26kcal
Ingredients
- 1 pound assorted baby bell peppers
- 1/4 cup dry bulgur wheat
- 1/2 cup boiling water
- 2 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/4 tsp ground coriander
- 1/2 tsp ground black pepper
- 1 cup fresh parsley finely minced
- 1/2 cup chives thinly sliced
- 1/4 cup fresh mint finely minced
- 1 cup Roma or cherry tomatoes diced
- salt to taste
Instructions
- Arrange the whole baby bell peppers in a single layer on an air fryer rack. Air fry at 370 degrees for 7 – 9 minutes or bake at 400 for 12 – 15 minutes, until lightly blistered. Let stand until cool enough to handle.
- Meanwhile, prepare the tabbouleh. Place the bulgur in a small dish and add the hot water. Cover and let stand for 10 minutes, until the water has fully absorbed. Fluff the bulgur with a fork and transfer to a large mixing bowl.
- Add lemon juice, garlic powder, coriander, black pepper, parsley, chives, mint, and tomatoes. Mix well to combine. Season with salt to taste and aside.
- Cut a small slit along the sides of the roasted baby bell peppers. Remove the seeds if prominent; you may not need to. Gently hold the little peppers open and stuff with the tabbouleh, heaping it generously on top.
- Serve warm or at room temperature.
Notes
Serving suggestion: Each little morsel is a complete package, but a drizzle or a dip into tahini sauce really puts them over the top.
Notes: To makes this recipe gluten-free, substitute 1 cup of cooked and cooled quinoa for the dry bulgur and hot water.
Try stuffing other vegetables, like mushrooms, zucchini, tomatoes, and more!
Nutrition
Serving: 1mini pepper | Calories: 26kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 7mg | Potassium: 162mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1779IU | Vitamin C: 60mg | Calcium: 17mg | Iron: 1mg
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