Make tabbouleh-stuffed peppers for a light meal that screams spring

May 16, 2015 at 3:00 p.m. ET

If a gremolata and pesto had a food baby, you'd get tabbouleh. It's a little "wetter" than gremolata, drier than pesto and with an added touch of grains.

While normally eaten with pita chips or as a selection among a bunch of small plates, it also makes a great stuffing.

Normally stuffed peppers have loads of meat and cheese in them, but we're keeping things light and vegetarian today with this bright tabbouleh filling. They make an excellent side dish or a veg-centered main meal, and they're bursting with spring flavor.

Tabbouleh-stuffed peppers recipe

Stuffed peppers get a spring makeover when they're filled with this bright herb-and-bulgar-wheat mixture known as tabbouleh.

Serves 2

Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes


  • 2 large red bell peppers
  • 1/4 cup uncooked bulgar wheat
  • 3/4 cup water
  • 1 bunch fresh parsley
  • 1/2 cup mint leaves
  • 1/4 cup cilantro
  • Juice of 1/2 a lemon
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper, to taste


  1. Heat the oven to 350 degrees F.
  2. Slice off the tops of the peppers, and remove the seeds from the insides. Place the peppers in a baking dish with a little water on the bottom. Bake for about 20 minutes, until softened but still firm enough to keep their shape and stand up.
  3. Meanwhile, in a small saucepot, bring the water to a boil. Once boiling, add the bulgar, turn the heat to low, cover, and let cook for about 15 minutes, until most of the water has been absorbed. Drain the bulgar wheat, and transfer it to a large bowl.
  4. Finely chop the parsley, mint and cilantro, and add to the bowl with the bulgar wheat.
  5. Dress the herb-and-bulgar-wheat mixture with the olive oil and lemon juice, and season with salt and pepper, to taste. Toss to combine.
  6. Remove the peppers from the oven, and stuff them with the tabbouleh mixture.
  7. Serve warm.

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