Stuffed vegetables and leaf rolls
This stuffed red bell pepper recipe uses bulgur instead of the classic rice filling, so it cooks faster and has less impact on blood sugar. Made with small red bell peppers, it stays tasty when cold and fits easily in a lunchbox.
Thoroughly mix the ground beef, bulgur, grated onion, half of the grated tomato, olive oil, parsley, red pepper flakes, and salt in a bowl.
Fill the red bell peppers two-thirds full with the mixture and arrange them upright in a pot.
Mix the remaining grated tomato with the water and pour it over the peppers. Cover and cook over low heat until the bulgur and ground beef are cooked through.
Fill the peppers two-thirds full without packing the mixture, leaving room for the bulgur to expand as it cooks; otherwise, the peppers may split. Allergen: contains wheat (gluten).
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