Stuffed Peppers Filled with Bulgur-Walnut Pilaf

Stuffed Peppers Filled with Bulgur-Walnut Pilaf

These peppers are great way to get a little fancy on a weeknight!


  • 4 medium-size or small (6-ounce) bell peppers (red, yellow, and/or orange)*
  • 1 recipe Bulgur-Walnut Pilaf (recipe follows)
  • Extra-virgin olive oil as needed
  • *Use warm-colored (red, yellow, and/or orange) bell peppers for this, if you can. They are much sweeter- and lovelier visually- than green ones.
  • Bulgur-Walnut Pilaf
  • 3 tablespoon extra-virgin olive oil
  • *1 cup uncooked bulgur
  • 3/4 cup boiling water
  • 1/2 cup fresh-squeezed lemon juice
  • 1/4 cup finely minced chives or scallion
  • 1 tablespoons minced fresh dill
  • 3 tablespoons minced Italian parsley
  • 1/2 cup (packed) crumbled feta cheese
  • 1/4 teaspoon salt – or to taste
  • 1/2 teaspoon freshly ground black pepper to taste
  • 1 cups walnuts, toasted and chopped
  • 3/4 cup currants or 3/4 cup chopped dried apricots


  1. Preheat the oven to 375°F. Lightly oil a baking tray.
  2. Use a sharp paring knife to cut the stem “fixture” from each pepper, reserving the stems. Reach inside the peppers with the knife or a spoon to scrape out the pith and seeds. Do your best to leave the peppers intact in the process.
  3. Spoon in 1/2 cup pilaf per pepper, patiently packing it down as you go. Place the stems back on top as a plug for the filling (or, if you want to get poetic, as a hat for the pepper).
  4. Brush the outside surface of each pepper with a little additional olive oil, and place them standing upright, if possible, on the prepared tray.
  5. Bake for 35 minutes in the center of the oven. Let sit for at least 5 minutes; serve hot or warm.

Bulgur-Walnut Pilaf