Vegan Stuffed Bell Peppers with Bulgur
Stuffed peppers are a classic dish enjoyed in many cultures. The traditional Hungarian version is made with ground meat and rice, but this vegan version is just as filling and flavorful. Bulgur is the perfect ingredient for this dish because it cooks quickly and adds a pleasant texture to the filling. This recipe is ideal for those who want to try meat-free alternatives while preparing a nutritious and delicious meal. Serve with fresh parsley and enjoy this simple yet wonderful vegan dish!
Ingredients for this recipe
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Preparation Steps
1
Wash the bell peppers, cut off the tops, and remove the seeds and membranes. Be careful not to damage the walls of the peppers.
2
Finely chop the onion, garlic, zucchini, and tomatoes. Chop the parsley as well.
3
Heat the olive oil in a skillet over medium heat. Sauté the onion and garlic until translucent.
4
Add the zucchini and tomatoes, and sauté for 5 minutes, until slightly softened.
5
Add the bulgur, stir to combine, then pour in the vegetable broth. Simmer over low heat until the bulgur has absorbed the liquid.
6
Season with salt, pepper, and Hungarian sweet paprika. Stir in the chopped parsley.
7
Stuff the bell peppers with the bulgur mixture and place them in a baking dish.
8
Bake in a preheated oven at 350°F (180°C) for 25-30 minutes, until the peppers are tender and slightly browned.
9
Let cool slightly, then serve garnished with fresh parsley.
