Tabouleh-stuffed peppers

Tabouleh-stuffed peppers

By
From
Encyclopedia of Food and Cookery
Serves
8

Ingredients

Quantity Ingredient
175g burghul
8 small green peppers
170ml olive oil
125ml lemon juice
15g fresh mint, chopped
15g parsley, chopped
2 teaspoons salt
freshly ground black pepper
120g alfalfa sprouts
175g cucumber, peeled, seeded and chopped
2 tomatoes, chopped
80g shallots, chopped

Method

  1. Soak burghul in water overnight in a glass or ceramic bowl. Drain and squeeze out as much water as possible, then spread out on a dish towel to dry.
  2. Cook whole peppers in boiling salted water for 5 minutes. Drain and refresh under cold running water. Cut off tops, discard seeds and cores and let peppers drain.
  3. Combine oil, lemon juice, herbs, salt and pepper in a large bowl. Add burghul, then rest of ingredients. Stuff peppers with mixture, mounding it high, and arrange peppers on a serving dish.
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