Main Course

Baked Stuffed Peppers with Bulgur and Lentils

Name: Baked Stuffed Peppers with Bulgur and Lentils
Total time: 60 min
Yield: 4 servings
Ingredients: 1.5 kg peppers for stuffing; 400 g lean beef minced meat; 350 g cooked green lentils; 300 g cooked bulgur; 500 g tomatoes; 300 g onions; 80 g kashar cheese; 12 g olive oil; 35 g parsley

Duration

60 min

Servings

For 4 People

Difficulty

medium

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Baked Stuffed Peppers with Bulgur and Lentils

Ingredients

Servings:

1.5 kg peppers for stuffing
400 g lean beef minced meat
350 g cooked green lentils
300 g cooked bulgur
500 g tomatoes
300 g onions
80 g kashar cheese
12 g olive oil
35 g parsley

Step-by-Step Preparation

Speed:1x

Preheat the oven to 180 degrees and let it heat up. Wash the peppers for stuffing and cut off the tops like a lid. Completely clean the seeds and white membranes from inside, ensuring the bottoms of the peppers are flat.

Heat olive oil in a wide pan. Add the lean beef mince to the pan and sauté, mashing with a wooden spoon until it releases its juices and dries out, then until it turns slightly brown.

Add the finely chopped onions and grated tomatoes to the sautéed mince. Continue cooking until the tomato mixture absorbs its juices and reaches a thick consistency.

Turn off the heat and wait for the mixture to cool down. At this stage, to deepen the flavor, you can lightly sauté the cumin seeds in a dry pan before adding them to the mixture. Add the cooked green lentils, cooked bulgur, finely chopped parsley, and the roasted cumin to the cooled mixture and mix well.

Fill the peppers with the prepared stuffing without packing it too tightly. Leave approximately 1 finger of space at the mouths of the peppers to allow for expansion.

Arrange the stuffed peppers upright in a baking tray or a roasting dish. Add a small amount of tomato water to the bottom of the tray and put it in the oven, covering the tray with aluminum foil or a lid.

Cook with the lid closed until the peppers soften. Towards the end of the cooking time, open the lid, sprinkle grated kashar cheese over the peppers, and continue baking until the surfaces are lightly browned.

Chef's Tips

To prevent water from pooling at the bottom of the dolma, make sure you dry the tomato and onion mixture thoroughly, and ensure the pan is dry before filling the peppers with the stuffing.
When selecting peppers, if you choose those of similar sizes, with wide bases and firm walls, they will maintain their shape better while cooking.

Alternative & Optional Ingredients

Instead of fat-free beef mince, you can use the same amount of lean mince.
Instead of kashar cheese, you can choose a different melting cheese that suits your palate.

Gourmet Recommendations

To maximize the aroma of the cumin added to the stuffing, it is recommended to roast the seeds briefly in a dry pan beforehand.
You can garnish the plate with fresh parsley leaves during the serving stage.

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Nutrition Facts

Per Serving

Calories425 kcal

Protein38 g

Carbohydrates41 g

Fat12 g

Fiber 11 g

Sugar 12 g

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Main Course

Baked Stuffed Peppers with Bulgur and Lentils

Duration

60 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp