Stuffed Peppers with Bulgur-Walnut Pilaf

Stuffed Peppers with Bulgur-Walnut Pilaf

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


  • 4 medium-sized 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 than green ones.

Bulgur-Walnut Pilaf:

  • 3 tablespoons 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 tablespoon 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 cup California 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 carefully cut the top off of each pepper, reserving the tops. 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 reserved top on each pepper as a plug (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:

  1. Place a medium-small skillet (one that has a tight-fitting lid) over medium heat and wait about 1 minute.  Pour in 2 tablespoons of the olive oil and swirl to coat the pan.
  2. Add the uncooked bulgur, and sauté over medium heat for about 5 minutes, or until it gives off a toasty smell.  Keep stirring during this process to be sure it doesn't burn.
  3. Pour in the water, place the lid on the pan, and turn off the heat. 
  4. Let stand 30 minutes.
  5. After 30 minutes, fluff with a fork as you add the remaining tablespoon olive oil and the lemon juice. 
  6. Stir in the chives, dill, parsley and feta, and then add salt and pepper to taste.
  7. Stir in the walnuts and dried fruit, if using, and serve warm or at room temperature.


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