Name: Tabbouleh Stuffed Peppers
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 4 large red bell peppers, halved and seeded; Olive oil (for brushing); Salt and pepper to taste; 1/4 cup pine nuts (optional); 2 bunches curly parsley, finely chopped; 2 cups diced tomatoes (about 4–5 large); 6 green onions, chopped (white and green parts); 1/4 cup fresh mint, chopped; 1 cup extra fine bulgur wheat; 1 lemon, juiced; 1/4 cup extra virgin olive oil

These Tabbouleh Stuffed Peppers are a vibrant, Mediterranean-inspired dish featuring tender roasted bell peppers filled with herby, lemony tabbouleh. Perfect for summer, these vegan-friendly stuffed peppers are as nutritious as they are delicious, ideal for meal prep, gatherings, or light dinners.

Why You’ll Love This Recipe

Bright, fresh, and full of summer flavors
Naturally vegan and packed with nutrients
Easy to prepare and perfect for meal prep
Highly customizable with add-ins like feta, chickpeas, or tahini
A great way to use seasonal produce

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large red bell peppers, cut in half, seeds and membranes removed
Olive oil (for brushing)
Salt and pepper to taste
1/4 cup pine nuts (optional)

For the Tabbouleh:

2 bunches of curly parsley, finely chopped
2 cups diced tomatoes (about 4 to 5 large tomatoes)
6 green onions, white and green parts chopped
1/4 cup fresh mint, chopped
1 cup extra fine bulgur wheat
Juice of 1 lemon
1/4 cup extra virgin olive oil

Directions

Prepare the Peppers: Preheat oven to 425°F. Halve and deseed bell peppers. Rub with olive oil, season with salt and pepper, and place in a baking dish. Bake for 20 minutes.
Make the Tabbouleh: Rinse bulgur and soak in cold water for 10 minutes. Drain and squeeze out excess water. Mix with parsley, tomatoes, green onions, and mint.
In a separate bowl, whisk lemon juice with olive oil. Pour over the vegetable mixture, stir well, and season with salt and pepper.
Stuff the Peppers: Remove pre-baked peppers and fill each with the tabbouleh mixture. Reserve a bit of tabbouleh for topping after baking.
Reduce oven to 350°F and bake for another 20-30 minutes or until peppers are tender and filling is warmed through.
Optionally, add pine nuts during the last 5 minutes of baking to toast lightly.
Top with fresh tabbouleh before serving, if desired.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

Cheese Lovers: Add crumbled feta, goat cheese, or mozzarella
Protein Boost: Mix in chickpeas, white beans, or lentils
Nutty Twist: Sprinkle with cashews, almonds, or pistachios
Grains Swap: Use quinoa, brown rice, or farro instead of bulgur
Add Spices: Try sumac, za’atar, or chili flakes for more depth
Saucy Option: Drizzle with tahini garlic sauce or tomato sauce before baking

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium-high heat or in the air fryer for a crisp texture. Best enjoyed fresh but still tasty when reheated.

FAQs

What is the best type of bulgur for this recipe?

Use extra fine bulgur wheat, which absorbs flavors well and doesn’t require boiling.

Can I use a different type of pepper?

Yes, though red bell peppers offer the best natural sweetness. Yellow, orange, or green work too.

Is this recipe gluten-free?

No, bulgur contains gluten. For a gluten-free version, substitute with quinoa or rice.

Can I add protein to make it a main dish?

Absolutely! Chickpeas, lentils, or even ground turkey can turn this into a heartier meal.

Can I make this ahead of time?

Yes. Prepare and stuff the peppers a day in advance, then bake when ready to serve.

What sauce goes well with these stuffed peppers?

A drizzle of tahini sauce, garlic yogurt, or even balsamic glaze works wonderfully.

Do I need to pre-bake the peppers?

Yes, baking them before stuffing helps them become tender and ensures they fully cook.

How do I store leftover tabbouleh?

Keep it in an airtight container in the fridge for up to 3 days. It makes a great side dish.

Can I serve these cold?

Yes! They make a refreshing cold dish, ideal for warm-weather picnics or lunches.

What herbs can I substitute for parsley or mint?

Cilantro or basil can work in a pinch, though they will change the flavor profile.

Conclusion

Tabbouleh Stuffed Peppers offer a refreshing, wholesome twist on classic stuffed peppers. Packed with fresh herbs, juicy tomatoes, and hearty bulgur, they’re a must-try for anyone seeking a delicious, healthy, and easy Mediterranean-inspired dish. Customize them to your liking and enjoy all summer long!