Ingredients
- ½ cup bulgur
- 6 coloured bell peppers
- ¼ cup olive oil
- 500g eggplant (2), thickly sliced
- 300g fresh sausage (1 ½ cup), without casing
- 4 cloves garlic, minced
- 2 onions, chopped
- ¾ cup feta cheese, crumbled
- ¾ cup cream
- 1 ½ tbs lemon juice
- 2 tbs fresh mint leaves, chopped
- 1 ½ tsp ground coriander
- 1 ½ tbs parsley, chopped
- ½ tsp black pepper
- 1 tbs olive oil
- 2 ½ tbs tomato paste
- ¼ tsp salt
Make it step by step
- Soak bulgur in 1 ½ cup hot water for 30 minutes. Drain.
- Wash and dry the peppers, brush them with oil, arrange on an oven tin. Cook the peppers in the oven for 15 minutes at 240˚C with frequent turn over.
- While hot, put in a plastic bag (this will make them easily to peel), let stand for 10 minutes.
- Meanwhile, cook the eggplants in the hot grill pan until golden - brown in colour. Transfer to a food processor and chop coarsely.
- Add bulgur, sausage, garlic, onion, cheese, cream, lemon juice, mint, coriander, parsley and black pepper, mix thoroughly and combine.
- Peel the peppers, remove stems and seeds. Stuff them with the bulgur and sausage mixture.
- In a skillet heat the oil over a medium heat, and fry the peppers for a few minutes.
- Add the tomato paste and some water, season with salt. Stir and let it simmer for 20 minutes until thickened and cooked.
- Serve hot with the tomato paste sauce.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Easy cook - Lak..., under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.