Greek Feta Stuffed Peppers with Bulgur and Avocado Salad
Nutrition per serving
| Calories | 779 kcal |
| Protein | 28.6 g |
| Carbs | 77.6 g |
| Fats | 42.9 g |
| Saturated Fat | 17.8 g |
| Monounsaturated Fat | 17.7 g |
| Polyunsaturated Fat | 4.4 g |
| Sugars | 11 g |
| Fiber | 22.7 g |
| Sodium | 1,736 mg |
Ingredients
| Vegetable Stock Cube | |
| Bulgur Wheat | |
| Red Bell Pepper (capsicum) | |
| Garlic | |
| Lemon | |
| Feta Cheese | |
| Dried Oregano | |
| Pine Nuts, dried | |
| Baby Rocket | |
| Cherry Tomatoes | |
| Avocado | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Olive Oil | |
| Red Chilli Pepper |
Preparations
1. Preheat the oven to 200 C (392 F)
1. Preheat the oven to 200 C (392 F)
2. Remove the core from the pepper.
3. Finely chop the red chili.
4. Peel/finely chop the garlic.
5. Grate the zest/juice from a quarter of a lemon.
6. Chop the spring onion into 1/2cm rounds.
Cooking Instructions
1. In a pot, bring 100ml of water to boil. Add the stock pot and stir to dissolve the stock. Add the bulgar wheat, cover with a lid, remove from heat and set aside for about 20 minutes until the liquid has absorbed. Once ready, use a fork to fluff up and break up the grain. Add the spring onion and stir through the bulgar wheat.
1. In a pot, bring 100ml of water to boil. Add the stock pot and stir to dissolve the stock. Add the bulgar wheat, cover with a lid, remove from heat and set aside for about 20 minutes until the liquid has absorbed. Once ready, use a fork to fluff up and break up the grain. Add the spring onion and stir through the bulgar wheat.
2. Place the pepper onto a lightly greased baking tray and roast in the oven for 7 minutes until softened.
3. To make the filling for the pepper, crumble the feta into a bowl, then add the chopped garlic, chili, zest/juice from the lemon, the oregano, a pinch of salt and pepper and stir to combine.
Once the cooking time has passed for the pepper, remove the tray from the oven and spoon the feta cheese mixture inside. Sprinkle over the pine nuts and return to the oven to cook for a further 7 minutes.
Once the cooking time has passed for the pepper, remove the tray from the oven and spoon the feta cheese mixture inside. Sprinkle over the pine nuts and return to the oven to cook for a further 7 minutes.
4. Meanwhile, to make the salad, halve the tomatoes, slice the avocado into 2cm cubes and add to a bowl with the rocket. Just before serving, squeeze over the juice from a ¼ of a lemon with ½ a tbsp of olive oil and a pinch of salt and pepper. Gently toss to coat.
5. Serve the pepper on top of the bulgar wheat with the salad on the side.