2 yellow bell peppers
2 orange bell peppers
1 red apple chopped
1 tablespoon lemon juice
1 cup crumbled feta cheese
3 tablespoons mixed herbs such as dill, basil, parsley, mint and cilatnro
2 garlic cloves crushed
1 1/4 inch piece of ginger grated
1/2 cup raisins
8 scallions chopped
1-2 tablespoons olive oil
salt and pepper
Cook bulgur wheat.
Cut peppers in half lengthwise and scrape out and discard the seeds and membrane. Leave the stalks intact so the peppers hold their shape. Transfer peppers to oven proof dish.
Put the apple and lemon juice in a bowl and mix lightly. Add the drained bulgur wheat, feta, herbs, garlic, ginger, raisins, scallions, and oil. Season with salt and pepper and mix well.
Divide what mixture between the hlaved peppers. Pour a small amount of water in the dish around the peppers and cook in preheated oven at 350 degrees for 20-25 minutes until filling is piping hot. Serve immediately.
I got this recipe from the cook book The High-Energy Cookbook. I used quinoa instead of bulgur wheat and did not use fresh ginger. It is a healthy recipe and works well now that peppers are in season.
Megan-3.5/5
Jesse-3.5/5
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