Lebanese Stuffed Bell Peppers – A Vegetarian Delight

Allergens

None

Ingredients

• 6 large bell peppers, assorted colors
• 1 cup bulgar wheat, uncooked
• 2 cups tomato sauce
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup parsley, freshly chopped
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste
• 1/4 cup pine nuts, toasted
• 1 cup feta cheese, crumbled

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off of the bell peppers and remove the seeds and membranes. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until translucent.
4. Add chickpeas, bulgar wheat, cinnamon, salt, and pepper to the skillet. Stir well, cooking for 5 minutes.
5. Remove from heat and stir in parsley and pine nuts.
6. Fill each bell pepper with the bulgar wheat mixture, then place them in a baking dish. Pour tomato sauce over the stuffed peppers.
7. Cover the baking dish with aluminum foil and bake for 40 minutes, or until the peppers are tender.
8. Remove from oven, sprinkle with feta cheese, and serve immediately.

Chef’s Insight

The combination of spices in this dish truly brings out the flavors of Lebanese cuisine, making these stuffed bell peppers a delicious and satisfying vegetarian option.

Notes

This recipe can be easily doubled to serve more guests.