How to make it

  • 1. Heat oven to 200. put bulgar wheat in large bowl and cover with boiling water. Leave to soak for 30 min. or until tender and drain well.
  • 2. Meanwhile, halve the peppers lengthways and remove cores and seeds. Place cut side down on a lightly oiled baking sheet and roast for 20 minutes or until softened and edges have browned, turning over halfway through.
  • 3. Put the tomatoes in a bowl and cover with boiling water and leave for 2 mins.. Remove and pierce with a fork and peel away the skins, cut in half, remove and discard the seeds, then chop the flesh.
  • 4. Heat the oil in a large saucepan over medium heat. Fry the onions and garlic 5 mins. or until soft, stirring frequently. Add the chopped tomatoes, cashew nuts, drained bulgar, mint, parsley and salt and pepper to taste. Cook, stirring often, for 1 – 2 mins.
  • 5. With a spoon, stuff the peppers with the mixture and return to the oven for 15 minutes or until heated through.
  • 6. Meanwhile, whisk together the dressing ingredients in a small bowl, adding salt to taste. Arrange one red and one yellow pepper half on each plate and drizzle with a little of the dressing. Garnish with citrus wedges and salad. Serve remaining dressing separately

Reviews & Comments 3

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    " It was excellent "
    elgab89 ate it and said...
    Love it, absolutely! The ingredients are so complementary - high 5!
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    " It was good "
    notyourmomma ate it and said...
    The dressing elevates this dish to new levels. I find bulgar can be dry sometimes but this preparation was delicious. I would have to recommend the extra step in roasting the peppers, it makes all the difference in the flavor. Much more intense and very well liked by picky eater 1 and picky eater 2. Nice post.
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  • rosemaryblue 6 years ago
    Very interesting recipe. Love all the ingredients, so it has to be delicious! :)
    Was this review helpful? Yes Flag

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