Stuffed vegetables and leaf rolls
Stuffed pointed peppers are a quick party appetizer filled with a rich mixture of fine bulgur, pine nuts, and currants, then briefly simmered. Whole-grain bulgur adds texture and nutrition, while the small peppers make these easy to eat in one bite at parties.
Cut off the stems of the pointed peppers, hollow them out, and remove the seeds.
Finely chop the onion, tomato, and parsley. Mix with the bulgur, tomato paste, pine nuts, currants, dried mint, olive oil, and salt.
Fill the pointed peppers about two-thirds full with the mixture.
Arrange the peppers snugly in a pot. Pour the lemon juice and water over them, cover, and cook over low heat for 10 minutes.
Fill the peppers only two-thirds full; the bulgur expands as it cooks, and the peppers may split if overfilled. Allergen information: Contains wheat (gluten from bulgur) and pine nuts.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.