Tomatoey Bulgur and Mozzarella Stuffed Peppers
with Sweet Onion Salad
Biber dolmasi are Turkish stuffed and roasted peppers.In this recipe, we have created a HelloFresh spin on this traditional dish by stuffing peppers with bulgur wheat and sun-dried tomatoes, to give a delicious smoky flavour. Paired with sweet red onion and peppery rocket salad, this dish is a firm veggie favourite at the HelloFresh Farm.
The quantities provided above are averages only.
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
2
Yellow Pepper
1
Red Onion
1.5
Ground Coriander
1
Echalion Shallot
1
Garlic Clove
30
Sundried Tomatoes
½
Coriander
2
Tomato Puree
100
Bulgur Wheat
(Contains Cereals containing gluten)
½
Vegetable Stock Pot
(Contains Celery, Sulphites)
25
Pine Nuts
½
Lemon
1
Mozzarella
(Contains Milk)
20
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Wild Rocket
Not included in your delivery
200
Water
1
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200 degrees. Cut each yellow pepper in half through the root and remove the core (keep the stalk on!). Cut the red onion in half through the root, peel and chop into 2cm chunks.
Pop your onion on a baking tray and drizzle over some oil, ground coriander, salt and black pepper. If you have space on your baking tray, move your onion to one end and lay your peppers skin-side down in a single layer at the other end. If there is not enough space just use two baking trays! Pop on the top shelf of your oven for 15-20 mins. Tip:The peppers should be quite soft.
Meanwhile, cut the shallot in half through the root, peel and chop into small ½cm pieces (or as small as you can). Peel and grate the garlic. Chop the sun-dried tomatoes into small pieces. Roughly chop the coriander (keep the stalks and leaves separate). Put a saucepan on medium heat with a drizzle of oil and add your shallot. Cook for 4 mins until soft, then add your garlic, sun-dried tomatoes, coriander stalks and tomato purée. Cook for 1 minute more.
Add the bulgur wheat and mix in your garlic and tomato. Add the vegetable stock pot and water (amount specified in the ingredient list). Bring to the boil, pop a lid on and leave off the heat for 15 mins.
Pop a frying pan on medium heat. Add the pine nuts and toast them for 1-2 mins until golden brown. Remove from the pan.
Squeeze the lemon into a large bowl and pour in the olive oil (amount specified in the ingredient list) along with a pinch of salt and a grind of black pepper. Mix together with a fork and leave to the side. Tear the mozzarella into roughly 1cm chunks. Mix the panko breadcrumbs with a drizzle of oil in another bowl.
Once your onion and peppers are out of your oven, preheat your grill to high. When your bulgur wheat is cooked, remove the lid and stir through half your mozzarella. Spoon your bulgur mixture into your peppers then, top with your breadcrumbs and a grind of black pepper. Remove your onion from the tray and pop your stuffed peppers back on the tray under your grill for 4-5 mins, or until your breadcrumbs are golden.
Meanwhile, put the rocket, remaining mozzarella, pine nuts and cooled onion into the bowl with your salad dressing. Toss to combine. Serve your stuffed peppers with your sweet onion salad on the side, sprinkle over your coriander leaves and enjoy!
