Bell Peppers Stuffed with Lamb and Bulgur

Bell Peppers Stuffed with Lamb and Bulgur

50 min
Medium
1 serv.
336 g / 1 serv.

Rating

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Description

Hearty bell peppers stuffed with ground lamb, bulgur and raisins — a simple and aromatic recipe.

  1. Rinse the bulgur and pour boiling water over it in a 1:2 ratio, leave for 15 minutes until the water is absorbed.
  2. Cut the bell peppers in half lengthwise, remove seeds and membranes.
  3. Mix the ground lamb with the prepared bulgur, rinsed raisins, finely chopped cilantro and parsley.
  4. Add ground cumin, salt and black pepper to the meat mixture, mix thoroughly.
  5. Fill the pepper halves with the meat mixture, pressing down with a spoon.
  6. Place the peppers in a baking dish, pour a little water (about 50 ml) into the bottom.
  7. Bake in a preheated oven at 180°C (350°F) for 35-40 minutes until the peppers and meat are cooked through.
  8. Serve hot with sour cream.
326
97 kcal / 100 g
kcal
15.4 g
4.6 g / 100 g
Protein
29.2 g
8.7 g / 100 g
Carbohydrates
15.6 g
4.6 g / 100 g
Fats