Greek Feta Stuffed Peppers
with Bulgur and Avocado Salad
These home roasted peppers are stuffed with tangy feta, served with bulgur and a super-nutritious avocado salad. Celebrating the wonderful cuisine of Greece, this meal features flavours typical to the Mediterranean - oregano, chilli, garlic and lemon. This easy to prepare bulgur is accompanied by a zingy avocado salad which is full of healthy fats. Tasty hot, warm and cold – even makes a great packed lunch the next day!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Vegetable Stock Pot
(Contains Celery, Sulphites)
1
Bulgur Wheat
(Contains Cereals containing gluten)
1
Red Pepper
1
Red Chilli
1
Garlic Clove
½
Lemon
1
Feta Cheese
(Contains Milk)
½
Dried Oregano
1
Pine Nuts
1
Wild Rocket
1
Cherry Tomatoes
1
Avocado
2
Spring Onion
Nutritional information
Utensils
Instructions
Pre-heat the oven to 200 degrees. Bring a 350ml pot of water to the boil and add the vegetable stock pot. Stir to dissolve, and then add the bulgur wheat. Take the pan off the heat, cover and leave to stand for 25 mins or until the water has completely soaked into the wheat.
Meanwhile, cut the pepper in half and cut out the core. Arrange on a baking tray and roast for 7 mins in the oven, until softened.
Finely chop the red chilli and peel and finely chop the garlic. Add these to a medium sized bowl. Grate the zest of half the lemon and add this to the mix, along with the juice of half the lemon. Tip: When zesting, only remove the yellow zest, not the white underneath - it’s very bitter! Crumble in the feta and season with the oregano, ¼ tsp of salt and a few good grinds of black pepper.
The peppers should be about ready now, so remove from the oven and spoon in the feta mixture. Sprinkle the pine nuts on top. Return these to the oven and bake for another 10 mins.
While the peppers are baking prepare the salad. Chop your cherry tomatoes in half. Carefully cut a grid pattern in the avocado flesh without cutting through the skin (or your hand!) and use a tbsp to scoop it into the salad. Tip: To prepare the avocado, cut around the stone lengthways. Twist the cut halves of the avocado to separate. Lightly tap the knife into the stone to get a hold of it and twist the knife to remove it. Finely slice the spring onion and set aside. Mix the tomatoes together with the avocado and the rocket in a bowl.
Once the bulgur wheat has absorbed all the water, fluff with a fork and mix in your spring onions.
When everything is ready to serve, dress the salad. Squeeze over the juice of the remaining half lemon, add 1 tbsp of olive oil and season with ¼ tsp of salt and a good grind of black pepper. Tip: The acid in the lemon juice stops the avocado from going brown and adds an extra dose of vitamin C.
If you haven’t already, take your peppers out of the oven and serve on top of a generous heap of bulgur wheat alongside the salad.
