Tabbouleh Stuffed Peppers

Method

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   Cut the peppers in half and remove the seeds and membranes. Place the peppers in a 9 by 13 baking dish or you can put them on a baking sheet lined with parchment pepper.

3. 3

   Use your hands or a brush to rub olive oil on both sides of the peppers. Sprinkle salt and pepper over each of them. Cover and bake the peppers for 20 minutes. This helps them cook more quickly once they are stuffed.

4. 4

   Remove the peppers and scoop tabbouleh into each of the peppers saving a small amount of the tabbouleh to top on each pepper when you pull them out of the oven.

5. 5

   Turn the oven down to 350 degrees. Cover and bake the peppers for another 20-30 minutes or until the tabbouleh is heated through and the peppers are tender.

6. 6

   Optional: You can add the pine nuts to the bell peppers with about 5 minutes left to cool so they don't burn.

7. 7

   Remove the stuffed peppers and add a small scoop of fresh tabbouleh to each bell pepper if you want. Serve with a lemon wedges.

8. 8

   Rinse the bulgur wheat. Soak it in cold water for 10 minutes. Drain the excess water by using your hands to squeeze the water out. Set aside.Put the parsley, tomatoes, green onions, mint and bulgur wheat into a large bowl and gently mix.

9. 9

   Mix the lemon juice and olive oil in small bowl and pour over the vegetable mixture in the large mixing bowl and mix well. Stir, taste, and adjust seasoning (add salt and pepper to taste).