Middle Eastern Inspired Stuffed Peppers {Vegan}

Recipe for Middle Eastern Inspired Vegan Stuffed Peppers filled with bulgur, fresh herbs, and currants. This is an easy and delicious stuffed pepper recipe you can make all year round.

📝 Ingredients

• 1/4 cup dried currants
• 2 tablespoons olive oil
• 3 medium sized onions chopped
• 1/4 cup pine nuts
• 1-14 ounces can tomato (petite diced)
• 1 tablespoon all spice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cinnamon
• 1 cup coarse bulgur (rinsed)
• 1 1/4 cup water (boiling water)
• 3-4 bell peppers (washed, cut in half, and seeded)
• 1/4 cup fresh dill (chopped (a little more as garnish))
• 1/4 cup fresh mint (chopped)
• 2 tablespoons basil (chopped)

👨‍🍳 Instructions

1. 1Place dried currants in a small bowl and pour 1/2 cup of boiling over it. Set aside.
2. 2Heat olive oil in a large pan over medium heat.
3. 3Add onions and pine nuts. Cook, stirring frequently, until they are translucent, 10-12 minutes.
4. 4Stir in the tomatoes, all spice, salt, pepper, and cinnamon. Cook until some of the juices of the tomatoes evaporate, 3-5 minutes.
5. 5Add in the bulgur and stir constantly until it is all mixed in with the vegetables and spices, 4-6 minutes.
6. 6Add the boiling water, turn down the heat to low, and put the lid on. Let it cook until all the liquid has been absorbed, 12-17 minutes.
7. 7Turn the heat off and let it rest (covered) for 10-15 minutes.
8. 8Preheat the oven to 375 Degrees.
9. 9Cover an ovenproof casserole or Pyrex dish with parchment paper.
10. 10Drain the currants.
11. 11Fluff the now-cooked bulgur with a fork, and gently stir in the currants, dill, mint, and basil.
12. 12Fill each half of the peppers with the filling and place it in the casserole dish.
13. 13Add 2 tablespoons of water at the bottom of the dish.
14. 14Cover it with aluminum foil and place it in the oven.
15. 15Bake for 30 minutes.
16. 16Then take off the aluminum foil, and bake for another 15-20 minutes or until the tops of the stuffed peppers turn to light brown.
17. 17When ready to serve, garnish fresh dill.