Red Bell Peppers Stuffed with Bulgur

Red bell peppers stuffed with bulgur, is a vegetarian dish I make during lent. The aroma of the roasted red bell peppers combined with the onions, and bulgur stuffing is amazing. Pomegranate paste or molasses (available at specialty and Middle Eastern stores) is used very often in Mediterranean cooking and renders a sour yet sweet taste to any recipe. These red bell peppers stuffed with are great for brunch when you are entertaining friends during lent. 

Skill level: Intermediate
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Red Bell Peppers Stuffed with Bulgur
Serves 6
Traditional “Armenian” Recipe
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
  1. 11 – 12 small red bell peppers, seeded, caps cut and reserved
  1. 1 cup #3 bulgur
  2. 2 cups chopped parsley
  3. ¼ cup vegetable oil
  4. 1 can 14.5 ounce chopped tomatoes – drained – reserve juice
  5. 1 can 14.5 ounce garbanzo beans – drained
  6. 1 tablespoon pepper paste
  7. 1 tablespoon tomato paste
  8. 1 jalapeno finely chopped
  9. ½ green bell pepper finely chopped
  10. 4 or 5 mushrooms finely chopped (optional)
  11. 4 small onions finely chopped
  12. ¼ cup vegetable oil
  13. ½ teaspoon salt
  1. 2 ½ teaspoon salt
  2. 1 teaspoon sugar
  3. ½ teaspoon red pepper
  4. ¼ teaspoon all spice
  5. 2 teaspoons pomegranate paste or molasses or ¼ cup lemon juice (see note #1 below)
  1. Reserved tomato sauce
  2. 1 ½ cups water
  3. ½ teaspoon salt
  4. 1 teaspoon pomegranate molasses or 1 tablespoon lemon juice
  1. In a skillet, fry the onions with the vegetable oil and salt until the onions become translucent.
  2. Add the chopped jalapeno, bell peppers, and mushrooms to the onions.
  3. Stir fry for 2 or 3 minutes and remove from heat.
  4. In a large bowl add the rest of the ingredients for the filling.
  5. Add the stir fried vegetables to the bowl.
  6. Add the seasonings and mix everything together.
  7. Stuff the bell peppers with the filling, leaving a little room at the top for cooking.
  8. Close each bell pepper with its cap and arrange them in a casserole.
  9. In a separate bowl mix the sauce ingredients together.
  10. Pour the sauce over the stuffed bell peppers in the casserole.
  11. Cover the casserole with foil and bake at 375° for 1 ½ hours.
  12. Remove foil and serve.
♣ Notes
  1. 1. Some brands call it pomegranate paste, while others call it pomegranate molasses. They’re the same.
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