Turkish · Dinner
Grilled Stuffed Peppers with Cheese
Bell peppers are halved, filled with a spiced bulgur, tomato, and onion mixture, topped with kasseri cheese, and finished on a charcoal or gas grill until the pepper skins blister and the cheese melts golden. Served with lemon wedges and fresh parsley, it eats as a light, smoky vegetarian main.
$4
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
412Calories
19.5gProtein
21.3gFat
38.8gCarbs
10.5gSugar
9.4gFiber
987mgSodium
56mgChol
11.6gSat Fat
785mgPotassium
625mgCalcium
3mgIron
0.5mcgVitamin B12
132mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
mediterranean
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Halve and seed the bell peppers, dice the tomato and onion, mince the garlic, and chop the parsley on a cutting board, then set aside.
2
Simmer
Heat 1 tablespoon olive oil in a small saucepan over medium heat, add the onion and garlic, and cook 3 minutes until softened.
3
Simmer
Stir in the tomato paste, tomato, bulgur, cumin, dried mint, salt, and black pepper, pour in the vegetable stock, and simmer 10 minutes until the bulgur is tender.
4
Rest
Remove the pan from heat and let the bulgur filling sit covered for 10 minutes to firm up.
5
Stuff
Brush the pepper halves with the remaining 1 tablespoon olive oil and pack each one with the bulgur filling, mounding it slightly above the rim.
6
Grill
Place the stuffed peppers cut-side up on a preheated grill over medium-high heat and cook 12 minutes until the skins blister and char in spots.
7
Grill
Scatter the kasseri cheese over each pepper half and grill 4 to 6 minutes over indirect heat until the cheese melts and turns golden.
8
Plate
Transfer the grilled peppers to a plate, scatter with parsley, and serve with a lemon wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g kasseri cheese
- 44 medium bell peppers, halved and seeded (about 300g)
- 2/3 cup130g bulgur, dry
- 22 small tomato (about 90g)
- 11 onion (about 30g)
- 4 tbsp4 tbsp olive oil
- 2 tbsp2 tbsp tomato paste
- 1 cup240ml vegetable stock
- 4 cloves4 cloves garlic
- 2 tsp2 tsp dried mint
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground black pepper
- 1/2 tsp1/2 tsp salt
- 4 tbsp4 tbsp parsley
- 22 lemon wedge, for serving
