Peppers with a tangy feta stuffing
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Peppers with a tangy feta stuffing
- Prep time:
- 20 mins
- Cook time:
- 15 mins
- Serves:
- 4
Quick and easy to make and packed with flavour, these grilled peppers from Celia Brooks Brown make a great meat-free meal
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Tips and suggestions
- Eat with...
- Melting Mushrooms
Ingredients
- 100g Bulgur wheat
- 2 red Peppers, or substitute yellow or orange ones
- 150g Feta cheese, crumbled
- 3 handfuls mixed herbs, chopped
- 2 cm Ginger, finely grated
- 1 tbsp lemon juice
- 2 tbsp Olive oil
- freshly ground black pepper
Method
1. Place the bulghar wheat in a bowl and pour enough boiling water over to cover. Leave to swell for 30 minutes.2. Cut the peppers in half from stem to base. Use a small paring knife, cut away the seeds and membranes, leaving the stems intact. Preheat a grill.
3. Mix the remaining ingredients together. Drain the soaked bulghar and incorporate into the stuffing. Season to taste and pile the mixture into the pepper halves.
4. Cook on a hot barbecue or under a grill, until the peppers are blackened and the stuffing is warmed through.
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