Mains
Mediterranean
MediterraneanStuffed Peppers
Roasted peppers filled and baked, from a budget rice-and-cheese bake to a chef-level lamb, freekeh and feta version with a roasted red pepper sauce. The basic and better tiers are vegetarian; the ultimate uses lamb.
Vegetarian
Better version
Sweet romano peppers with spiced bulgur, pine nuts and feta.
Per serving£4.10
Total cost£8.20
Time55 min
Ingredients for 2
- 2 romano peppers , halved lengthways
- 120 g bulgur wheat , cooked
- 1 red onion , diced
- 2 cloves garlic , crushed
- 1 tsp ground cumin
- 30 g pine nuts , toasted
- 100 g feta , crumbled
- 1 handful fresh parsley , chopped
- 3 tbsp olive oil
- salt and pepper , to taste
Method
- Soften the red onion and garlic in olive oil, then stir in the cumin to toast for a minute.
- Fold in the cooked bulgur, toasted pine nuts and parsley, then season.
- Lay the romano pepper halves in an oiled dish and fill with the bulgur mix.
- Crumble over half the feta, drizzle with oil and bake at 190C for 25 minutes.
- Scatter over the remaining feta and bake 10 minutes more, then serve warm.
Equipment
- frying pan
- baking dish
The three ways, side by side
Budget
Bell peppers filled with seasoned rice and topped with cheese.
Better
Sweet romano peppers with spiced bulgur, pine nuts and feta.
Ultimate
Spiced lamb and freekeh-stuffed peppers on a roasted red pepper sauce.
