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Tabbouleh Stuffed Peppers

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These Tabbouleh Stuffed Peppers are a light and vibrant Mediterranean-inspired dish, featuring roasted bell peppers filled with a fresh tabbouleh salad made from bulgur wheat, parsley, tomatoes, mint, and lemon juice. Perfect for a vegan meal or customizable with added ingredients like pine nuts, chickpeas, or feta.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegan

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

Instructions

  1. Preheat oven to 425°F (220°C). Cut peppers in half and remove seeds and membranes.
  2. Place peppers cut-side up in a 9×13-inch baking dish or lined baking sheet. Brush with olive oil and season with salt and pepper. Cover and bake for 20 minutes.
  3. Rinse bulgur wheat and soak in cold water for 10 minutes. Drain and squeeze out excess water.
  4. In a large bowl, combine parsley, tomatoes, green onions, mint, and bulgur. Mix gently.
  5. In a small bowl, whisk lemon juice and olive oil. Pour over tabbouleh mixture and mix well. Adjust seasoning with salt and pepper.
  6. Stuff baked peppers with tabbouleh, reserving a small amount for topping after baking.
  7. Reduce oven to 350°F (175°C). Cover and bake for 20–30 minutes until peppers are tender and filling is heated through.
  8. If using, sprinkle pine nuts over peppers during last 5 minutes of baking.
  9. Optional: Top with fresh tabbouleh before serving. Serve with lemon wedges.

Notes

  • Add fresh tabbouleh after baking for a vibrant finish.
  • Customize with chickpeas, feta, za’atar, or a drizzle of tahini sauce.
  • Store leftovers in an airtight container for up to 3 days.
  • Reheat in a skillet or air fryer for best results.

Nutrition

Find it online: https://cheftinaskitchen.com/tabbouleh-stuffed-peppers/