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Greek-Style Stuffed Peppers
made with Arvinda's Greek Taverna
Satiating and stunningly beautiful on a plate, these Greek-style stuffed bell peppers can be made over and over again with a variation every time. Try with ground meat or veggie ‘ground round’ or swap bulgar for quinoa, wild rice, arborio rice – or any grain for that matter. We love this recipe with just one bite, we’re taken back to that charming little Creatan taverna by the Mediterranean sea so many years ago.
- Prep Time
10 min - Cook Time
50 min - Serves
4
| ⅔ CUP | bulgar |
| 1¾ CUP | water |
| 1 TSP. | sea salt |
| 2 TBSP. | olive oil, plus extra for greasing the casserole |
| 2 to 3 | garlic cloves, minced |
| ½ | leek, finely chopped |
| ½ | medium onion, finely chopped |
| 1 CUP | finely chopped spinach |
| 1½ TBSP. | ARVINDA'S GREEK TAVERNA |
| 4 | red bell peppers, halved |
Sea salt and pepper, to season | |
| 3 TBSP. | breadcrumbs |
| ¼ CUP | feta, crumbled, to garnish |
| ¼ CUP | fresh parsley, chopped, to garnish |
In a medium pot, combine the bulgar with water and the salt and bring to boil. Simmer for 12 to 15 minutes or until the bulgar is tender. Set aside.
Preheat the oven to 350F/180C/Gas Mark 4.
In a pot or pan, heat the oil on medium heat. Add the garlic and cook for a couple of minutes. Add the leeks and onions and cook until onions are translucent. Add the spinach and cook until wilted. Sprinkle in ARVINDA’S GREEK TAVERNA, then fold in the cooked bulgar. Season with salt and pepper, if necessary.
In a casserole dish drizzle in olive oil coating bottom well. Arrange the bell pepper halves in the dish and spoon in the bulgar mixture into each pepper.
Sprinkle with the breadcrumbs and the feta. Bake in the oven for 30 minutes.
Sprinkle on the parsley to garnish.
