Tabbouleh-stuffed Peppers

Tabbouleh-stuffed Peppers

4.1 10 ratings

Prep. 15 min

Total 50 min

4 pieces

Ingredients

bulgar wheat (see tip)
70 g
water boiling
120 g
peppers, mixed
4
spring onions (approx. 35 g), cut in pieces (2 cm)
2
fresh mint leaves
10 g
fresh flat-leaf parsley cut in pieces (2 cm)
120 g
ripe tomatoes quartered, deseeded
200 g
extra virgin olive oil
50 g
lemon finely grated zest and 30 g juice
1
baharat spice mix (optional) (see tip)
1 tsp
fine sea salt
½ tsp
ground black pepper
¼ tsp
cucumber diced (5 mm)
100 g
pomegranate seeds (optional)
80 g

Nutrition per 1 piece

Calories 258 kcal / 1073 kJ

Protein 5 g

Fat 14 g

Carbohydrates 23 g

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