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Pointed Peppers Filled with Bulgur in Tomato Sauce

5 from 7 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 51 kcal

Ingredients
 

  • 6 Red pointed peppers
  • 1 cup Bulgur
  • 2 cups Vegetable broth
  • 1 Onion
  • 1 kg Tomatoes
  • 100 ml Cream
  • 1 tbsp Tomato paste
  • Salt
  • Pepper
  • Dried basil
  • Dried thyme
  • Dried oregano
  • Olive oil
  • Vegetable broth
  • Ground caraway
  • Basil leaves

Instructions
 

  • Peel the onion finely and sauté in a little olive oil until translucent, add 1 cup of bulgur, pour 2 cups of vegetable stock and let the bulgur simmer gently for approx. 2 minutes.
  • Cut the peppers open at the top, remove the seeds, wash and fill with the bulgur
  • Place the peppers in a baking dish, cover with aluminum foil and cook in a preheated oven at 220 ° C for about 30 minutes.
  • In the meantime, cut the tomatoes into small pieces, sauté them in a little olive oil, add the vegetable stock, season with salt, pepper, caraway seeds and the herbs, stir in the tomato paste and puree the whole thing, place the peppers in the tomato sauce, continue for another 10 minutes cook and serve garnished with basil leaves.

Nutrition

Serving: 100gCalories: 51kcalCarbohydrates: 9.9gProtein: 1.9gFat: 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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