Stuffed vegetables and leaf rolls
Inspired by chakalaka, South Africa’s spicy vegetable relish, these stuffed peppers are filled with bulgur, carrot and a spiced vegetable mixture, then baked. With whole grains and no dairy, they add color to a party spread.
Cut off the tops of the bell peppers and remove the seeds.
Sauté the onion and crushed garlic in olive oil. Add the grated carrot, chili powder, cumin and ginger.
Stir in the bulgur and grated tomato, season with salt and cook for 4 minutes. Remove from the heat.
Fill the peppers with the mixture, leaving room for the bulgur to expand.
Bake in an oven preheated to 190°C / 375°F for 25 minutes, until the peppers are tender.
Remember that the bulgur will expand as it cooks; overfilling the peppers can cause them to split. Allergen: contains gluten (bulgur).
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