Stuffed Peppers with Bulgur

Stuffed peppers are a very simple recipe for a delicious and healthy meal full of vegetables. Bulgur wheat, harissa, and labneh add a Middle Eastern touch to the dish!

INGREDIENTS

3-4 large peppers
½ cup bulgur
1 eggplant
½ cup brown lentils
2 tablespoons tomato passata
1 onion
Olive oil
2 teaspoons Jasmeen harissa
1 teaspoon cumin
1 teaspoon coriander
Salt and pepper to taste
1 block of feta cheese
200-300 g Jasmeen labneh
Juice from ½ lemon
1 clove of garlic
Favorite fresh herbs

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Preparation:

In separate pots, cook the lentils and bulgur in salted water. Meanwhile, lightly sauté the finely diced onion in a pan, followed by the diced eggplant. Combine all the ingredients: lentils, bulgur, onion, eggplant, tomato paste, harissa, and spices (cumin, coriander, salt, and pepper). Gently sauté the mixture in the pan. Wash and halve the peppers, then generously stuff them with the filling and sprinkle with crumbled feta cheese. Bake for 30 minutes at 180°C. While the peppers are baking, prepare the labneh sauce by mixing labneh, lemon juice, finely chopped herbs, and minced garlic. Season to taste with salt and pepper. Enjoy!

Products from the recipe

What is labneh?

Labneh is a slightly salted, thick yogurt cheese that is prepared according to a Middle Eastern recipe.

It is ideal for sandwiches, as a base for cottage cheese with radish and chives, or as an addition to a breakfast bowl with dried fruit, fruit and honey. It also makes a great substitute for ricotta – try it as an ingredient in cheesecake, tart or pancake filling. Spread on fresh, crispy bread, pita or crackers, it will make you feel like heaven in your mouth. You can serve it with green or red pesto and add it to baked vegetables or cream soups.

This Middle Eastern cheese also makes a great duo with spicy harissa. You can combine these ingredients yourself at home, but for those who don’t like dirty dishes, we have a perfect solution!