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Tabbouleh-stuffed Peppers with Feta Dressing |
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| Serves 2 |
Prep 40 mins |
Cooking 45 - 50 mins |
Easy |
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My rating |
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Ingredients |
75g bulgar wheat
1/2 red onion, finely diced
2 ripe tomatoes, finely diced
1 tbsp hazelnuts, toasted & roughly chopped
1 lemon, juiced
1/2 a small bunch parsley, finely chopped
4 large red peppers
olive oil
2 handfuls dressed salad leaves, to serve
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Dressing
50g feta
100ml low-fat natural yogurt
a squeeze of lemon juice
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Heat the oven to 200C/fan
180C/gas 6. Cook the bulgar wheat in a large pan of
boiling water for 15 minutes or until tender.
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Drain and mix with the red
onion, tomatoes, hazelnuts, lemon juice and
parsley, and season with salt and black pepper.
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Cut the tops off the peppers,
reserving them, and remove all of the pith and seeds from
the inside.
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Take a little slice off the
bottom so that they sit flat, but try not to make a hole.
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Divide the tabbouleh
between the peppers, put their lids back on and drizzle
with a little olive oil.
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Put on a baking tray and bake
in the oven for 45-50 minutes until tender.
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For the dressing, put the
feta, yogurt and lemon juice in a food processor with 1-2
tbsp of water and some seasoning, and whizz.
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Serve with the baked peppers
with some dressed salad leaves.
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DAILY
DINNERS 
