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

Cook Time10

Total Time25

Servings: 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