Grilled Red Pepper Halves Stuffed with Bulgur and Spinach

Bulgur (or cracked wheat) makes for a satisfying, sensational filling for these grilled red pepper halves. Any leftover filling can be enjoyed for lunch the next day!

Serves: 4Prep: 25 minutesCook: 35 minutesTotal: 1 hour

Serves: 4

Ingredients

  • 5 large red bell peppers
  • 2 tablespoons extra virgin olive oil
  • 2 cups water
  • 1 cup coarse or medium bulgur
  • 1 teaspoon salt
  • 1/4 cup dried cranberries
  • 2 tablespoons pine nuts
  • 2 teaspoons ground cumin
  • 1 bag (6 oz.) fresh baby spinach leaves
  • 3 tablespoons fresh mint, chopped
  • 3 tablespoons fresh dill, chopped
  • 1 1/4 cups crumbled feta cheese, divided
  • 1/4 teaspoon coarse sea salt
  • Freshly ground black pepper

Directions

  • Prepare grill for medium-high heat. Cut 4 peppers in half through stem end; remove seeds and cut out ribs, leaving stems intact. Finely chop remaining pepper; set aside.
  • Bring water to a boil in a medium saucepan; add bulgur and salt. Remove from heat, cover and let stand for 30 minutes. Drain well.
  • Heat oil in a large skillet over medium-high heat; add chopped pepper and sauté until tender, about 4 minutes. Add cranberries and pine nuts; sauté 2 minutes. Add cumin and stir just to combine. Add spinach; stir until beginning to wilt, about 5 minutes.
  • Remove skillet from heat and mix in bulgur, mint and dill. Stir in half of the cheese. Season with salt and pepper.
  • Place pepper halves, cut side down, on hot grill. Cover and grill 10 minutes; turn over and grill until slightly softened, about 5-10 minutes longer. Remove from grill.
  • Divide bulgur mixture among pepper halves.
  • Sprinkle with remaining cheese and serve.
  • Refrigerate leftovers.

Recipe Information

Serves: 4

Ingredients

  • 5 large red bell peppers
  • 2 tablespoons extra virgin olive oil
  • 2 cups water
  • 1 cup coarse or medium bulgur
  • 1 teaspoon salt
  • 1/4 cup dried cranberries
  • 2 tablespoons pine nuts
  • 2 teaspoons ground cumin
  • 1 bag (6 oz.) fresh baby spinach leaves
  • 3 tablespoons fresh mint, chopped
  • 3 tablespoons fresh dill, chopped
  • 1 1/4 cups crumbled feta cheese, divided
  • 1/4 teaspoon coarse sea salt
  • Freshly ground black pepper

Directions

  • Prepare grill for medium-high heat. Cut 4 peppers in half through stem end; remove seeds and cut out ribs, leaving stems intact. Finely chop remaining pepper; set aside.
  • Bring water to a boil in a medium saucepan; add bulgur and salt. Remove from heat, cover and let stand for 30 minutes. Drain well.
  • Heat oil in a large skillet over medium-high heat; add chopped pepper and sauté until tender, about 4 minutes. Add cranberries and pine nuts; sauté 2 minutes. Add cumin and stir just to combine. Add spinach; stir until beginning to wilt, about 5 minutes.
  • Remove skillet from heat and mix in bulgur, mint and dill. Stir in half of the cheese. Season with salt and pepper.
  • Place pepper halves, cut side down, on hot grill. Cover and grill 10 minutes; turn over and grill until slightly softened, about 5-10 minutes longer. Remove from grill.
  • Divide bulgur mixture among pepper halves.
  • Sprinkle with remaining cheese and serve.
  • Refrigerate leftovers.