Vegetarian Moroccan Stuffed Peppers

This recipe is based on the flavors in kibbeh, the traditional fried bulgur and beef bites. You get all the flavor with less work and more health benefits.

2 min

JamieGeller .com

Posted on 20.04.22

0 Comments
These stuffed peppers can be a meal on their own. Bulgur is 100% whole wheat that is specially formulated to cook quickly and is high in fiber and vitamin B6.     

 

This recipe can be made gluten-free by swapping the bulgar with quinoa. 

 

 

Cooking Time: 50 minutes 

Preparation Time: 20 minutes 

Level of Difficulty: Easy 

Kashrut Type: Parve 

 

 

INGREDIENTS 

Cooking spray 

½ cup raw bulgur [Gluten Free: Swap quinoa for bulgur]   

1 cup boiling water 

1 tablespoon grapeseed oil 

1 medium onion, finely chopped 

2 cloves garlic, crushed 

1 teaspoon ground allspice 

1 teaspoon ground cinnamon 

1 teaspoon ground coriander 

2 tablespoons roughly chopped cilantro, checked for bugs 

1 teaspoon kosher salt 

¼ teaspoon freshly ground black pepper 

¼ cup pine nuts, divided 

3 tablespoons roughly chopped fresh parsley, divided, checked for bugs 

1 (15-ounce) can chickpeas, rinsed and drained 

3 large bell peppers, halved lengthwise, ribs and seeds removed 

2 tablespoons raw 100% tahini 

1 teaspoon sumac 

(Optional) 1 green chili, finely chopped 

 

 

PREPARATION 

1. Preheat the oven to 350°F. Spray a 9- x 13-inch baking dish with cooking spray.  

 

2. Place bulgur and boiling water in a bowl, and then set aside for 30 minutes. 

 

3. Heat a large sauté pan over medium-high heat. 
 

4. Add oil and sauté onions, garlic, and chilli until soft.  

 

5. Add allspice, cinnamon, coriander, cilantro, salt, pepper, and most of the pine nuts and parsley (save some for serving).  

 

6. Cook for 2 to 3 minutes, remove from the heat, taste and adjust seasoning.  

 

7. If, after 30 minutes all the water has not been absorbed, strain bulgur. 

 

8. Add bulgur and chickpeas to the onion mixture, and then stir to combine. 

 

9. Fill peppers with bulgur mixture, and then place in prepared baking dish.  

 

10. Bake at 350°F until heated through and just beginning to brown, about 20 minutes.  

 

11. Drizzle 2 tablespoons tahini over peppers and sprinkle with sumac.  

 

12. Bake for 5 minutes more.  

 

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Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos.  Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.