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

Print 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.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Servings: 12 servings

Calories: 26kcal

Author: Hannah Kaminsky

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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