- Set oven to 400°F. While the oven preheats, cook the bulgur according to package instructions.
- In a large bowl, combine the cooked bulgur with the chickpeas, olives, spinach, halloumi, salt, pepper, and cumin.
- To prepare the peppers for stuffing, slice off the stemmed top, then use a paring knife to remove the ribs and seeds from the interior. Stuff the peppers with the bulgur mixture,
- Set peppers in a baking dish lined with about an inch of water and bake for 1 hour.
- While the peppers are cooking, add all sauce ingredients to a blender or food processor and blend until smooth. Top cooked peppers with a generous dollop of sauce before serving.
Banner Image:
HalloumiStuffedPeppers_KT1.jpg
Ingredients:
For the peppers:
1 cup uncooked bulgur wheat
1 can cooked chickpeas
⅓ cup pitted olives, halved
1 cup packed chopped baby spinach leaves
4 oz halloumi cheese, chopped into pea-sized pieces (about ⅔ cup)
¼ teaspoon salt
¼ teaspoon pepper
1 ½ teaspoons ground cumin
5 bell peppers
For the sauce:
1 cup packed chopped mint
½ cup Greek yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove, coarsely chopped
⅛ teaspoon salt
⅛ teaspoon pepper
Nutrition:
Calories: 370, Total Fat: 15g, Saturated Fat: 5g, Sodium: 630mg, Carbohydrate: 45g, Fiber: 12g, Sugar: 8g, Protein: 17g
Author:
An Oldways recipe, courtesy of Kelly Toups
Diet:
Mediterranean DietVegetarian & Vegan Diet
Dietary choice:
Vegetarian
Description:
Stuffed vegetables, called Gemista or Yemista, are common throughout Greece and Cyprus. In this version, we use halloumi, the official cheese of Cyprus, and bulgur, a staple whole grain, to lend a Cypriot flair to the dish.
Serving Size:
1 pepper with 1/5 of sauce
