Stuffed Peppers with Bulgur & Beef

With 368 kcal and 24g of protein, the bulgur provides complex carbohydrates that keep you full for longer.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 4 bell peppers · 99 kcal in the whole recipe
• 150g lean ground beef · 228 kcal in the whole recipe
• 50g bulgur (dry) · 170 kcal in the whole recipe
• 1 onion · 40 kcal in the whole recipe
• 1 tbsp tomato paste · 21 kcal in the whole recipe
• 2 tsp olive oil · 88 kcal in the whole recipe
• 150g yogurt (on the side) · 90 kcal in the whole recipe
• Salt, black pepper, dried mint

Method

1. Prepare a large mixing bowl and a grater.

   

2. Grate the onion using the fine side of the grater and squeeze out the excess water.

   

3. Place the ground beef, rinsed bulgur, grated onion, tomato paste, olive oil, salt, pepper, and mint into the bowl.

   

4. Knead all ingredients thoroughly with your hands until well combined.

   

5. Cut the tops off the peppers to use as lids and remove the seeds from inside.

   

6. Fill the peppers with the mixture, leaving about a finger's width of space at the top.

   

7. Place the peppers upright in a pot and cover them with their lids.

   

8. Add hot water to the bottom of the pot until it reaches halfway up the peppers.

   

9. Turn the stove to the lowest heat setting, cover the pot, and cook for 40 minutes.

   

10. The dish is ready when the bulgur is soft and the peppers have slightly softened.

    

11. Serve the stuffed peppers on a plate alongside 150 grams of yogurt.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.