Bulgur Peppers with Cucumber Curd

5 from 7 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people
Calories 83 kcal


For the cucumber curd

  • Dill
  • 1 small Clove of garlic
  • 250 g Low fat quark
  • 150 g Small turkish cucumber
  • 2 tbsp Lemon juice
  • Salt and pepper from the mill
  • Some mineral water

For the bulgur peppers

  • 3 medium sized Paprika (color as desired)
  • 300 ml Vegetable broth (own production)
  • 60 g Bulgur
  • 1 medium sized Fresh tomato
  • 0,5 bunch Flat leaf parsley
  • Some lemon zest
  • 2 tbsp Organic olive oil


Cucumber curd

  • Peel, core, halve the cucumbers and then cut into small cubes. Wash and finely chop the dill. I also like the stalks which have a lot of flavor. Also finely chop the garlic clove, then stir into the quark. Because I stirred it with some mineral water beforehand. Fold in the cucumber cubes and dill and season with 1-2 teaspoons of lemon juice, pepper and salt. Then put the quark in a cool place.

Bulgur peppers

  • First cook the bulgur with 150ml vegetable stock until it is completely absorbed by the bulgur, stirring occasionally. In the meantime, set the oven to 180 degrees circulating air and preheat. Cut the lid off the peppers and remove the inside from the peppers. Core the tomato and dice the zucchini as well. Chop the parsley not quite so finely. Put the bulgur in a bowl and mix with the vegetables and parsley. Mix with the remaining lemon juice, lemon zest and olive oil, season with salt and pepper. Fill the peppers with the bulgur and place in a baking dish. Put the lid on the peppers and pour the other 150ml vegetable stock over them. Lower rail about 30-40min Then enjoy with the delicious cucumber quark.


Serving: 100gCalories: 83kcalCarbohydrates: 10.8gProtein: 8gFat: 0.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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