This recipe for stuffed bell peppers is a delightful meat-free dish that tastes like it came straight from a restaurant. The combination of bulgur, vegetables, and melted mozzarella creates a flavorful and satisfying meal. Perfect for vegetarians or anyone looking for a hearty, healthy option. The baking process enhances the sweetness of the bell peppers, while the filling is packed with aromatic spices and fresh parsley. It's a dish that will impress your family and...
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Preheat your oven to 200°C (392°F). Place the bell peppers on a baking tray and bake them for 19 minutes.
Finely chop the onion. Heat the vegetable oil in a pan over medium heat and sauté the onions for 5 minutes until softened.
Add the diced carrots to the pan with the onions and continue to sauté for another 5 minutes.
Chop the parsley and add it to the pan along with the salt, paprika powder, and ground coriander. Stir well to combine.
Add the bulgur and water to the pan. Cover with a lid and let it simmer over medium heat for 15 minutes, or until the bulgur is cooked and the liquid is absorbed.
Carefully clean the peppers and remove the seeds. Stuff the peppers with the bulgur mixture.
Top the stuffed peppers with strips of mozzarella. Place them back in the oven and bake for an additional 5 minutes, or until the mozzarella is melted and slightly golden.
Serve warm and enjoy!
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