One of my favorite vegetables are peppers, I absolutely love them, especially the red, yellow and orange ones! They are so sweet and delicious! I had bought a large amount of peppers and decided to make Turkey and Bulgur Stuffed Peppers. They are really delicious and so filling. I used ground turkey because it is healthier than beef, but you can certainly use beef, if you prefer
Usually stuffed peppers are made with rice, but I decided to make it with bulgur as it is healthier! Bulgur is a dried cracked wheat that is used in a lot of Middle Eastern cuisine. Another recipe that I have that uses bulgur is my Tabbouleh. I have another recipe that uses ground turkey which is my Turkey Chili. If you love parsley and simple salads you will certainly love the Tabbouleh! Bulgur is extremely healthy. It is part of a heart healthy diet and here are some nutritional facts. A half cup of dried Bulgur (which goes extremely far) has about 1 gram of fat, about 50 grams of carbs, basically 0 grams of sugar, about 12 mgs of sodium, around 8 mgs of protein and about 13 mgs of fiber.* Bulgur, is a superfood! It’s also very versatile and can be used with many different vegetables and dishes.
My Turkey and Bulgur Stuffed Peppers are so versatile. You can use them as a main meal, just pair them with a side salad and you are good to go or cut them in half and serve them as an appetizer. When I made them for my family, I made a nice large salad as my family and I love salads. They gobbled up the Turkey and Bulgur Stuffed Peppers and so will you! If you would like to get the recipe, keep on reading!!
Ingredients
- 6 med-large peppers, seeded and slice the tops off (save the tops and chop them up as we will add them in later)
- 1 lb ground turkey
- 1 cup bulgur
- 1 sm-medium onion, chopped
- 4 cloves of garlic, chopped
- ½ tsp. oregano
- 1-2 tbsp. extra virgin olive oil
- 1 (8 oz) can tomato sauce
- 1 (15 oz) can of diced tomatoes
- 2 tsps. Worcestershire sauce
- Black pepper, to taste
- 2-3 cups water
Instructions
- In a large Dutch oven boil the water. When boiling add in the peppers. Cook for 7-10 minutes until the peppers are par boiled. Remove from water and place in a large casserole dish to fit all the peppers. I used one of those aluminum trays.
- In a large skillet, over medium-low heat add the olive oil and let it get hot. Once hot, add the ground turkey, breaking up the large bits. Cook until mostly browned, about 7-10 minutes. Stirring occasionally.
- Add in the bulgur and stir to combine with the ground turkey. Cook for another 5-7 minutes. Stirring occasionally.
- Preheat oven to 350 degrees Fahrenheit.
- Add in the chopped peppers, onions, tomato sauce, tomatoes, garlic, oregano, Worcestershire sauce and the black pepper to the turkey. Stir to combine. Cook for 3-5 minutes, stirring occasionally.
- When the turkey and vegetable mixture is done, fill the peppers to the top with the mixture. You might have some of the mixture left. I served it with the peppers. Or you can eat it on its own.
- Place the tray in the oven and bake, uncovered for 15-20 minutes. Remove from oven and serve. Enjoy!
P.S. I have another recipe using peppers that I think you will like, my Vegetarian Stuffed Pepper Soup. Check it out!
*Disclaimer: Always check with your doctor when looking for a heart healthy diet!
Lunchbox says
June 8, 2016 at 10:40 amI love sweet peppers too! Thank you so much for the recipe! Can’t wait to taste this variation of my beloved peppers too! 🙂