Halloumi Stuffed Peppers with Bulgur, Chickpeas, and Olives
Stuffed vegetables, called Gemista or Yemista, are common throughout Greece and Cyprus. In this version, we use halloumi, the official cheese of Cyprus, and bulgur, a staple whole grain, to lend a Cypriot flair to the dish.
Filed Under: Mediterranean Diet, Vegetarian & Vegan Diet, Main dishes, Vegetarian, Bulgur, Staff Favorites
Active time
25 minutesTotal time
1 hour, 20 minutesYield
5 peppersServing Size
1 pepper with 1/5 of sauceNutrition
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Ingredients
For the peppers:
1 cup uncooked bulgur wheat
1 can cooked chickpeas
⅓ cup pitted olives, halved
1 cup packed chopped baby spinach leaves
4 oz halloumi cheese, chopped into pea-sized pieces (about ⅔ cup)
¼ teaspoon salt
¼ teaspoon pepper
1 ½ teaspoons ground cumin
5 bell peppers
For the sauce:
1 cup packed chopped mint
½ cup Greek yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove, coarsely chopped
⅛ teaspoon salt
⅛ teaspoon pepper
Instructions
- Set oven to 400°F. While the oven preheats, cook the bulgur according to package instructions.
- In a large bowl, combine the cooked bulgur with the chickpeas, olives, spinach, halloumi, salt, pepper, and cumin.
- To prepare the peppers for stuffing, slice off the stemmed top, then use a paring knife to remove the ribs and seeds from the interior. Stuff the peppers with the bulgur mixture,
- Set peppers in a baking dish lined with about an inch of water and bake for 1 hour.
- While the peppers are cooking, add all sauce ingredients to a blender or food processor and blend until smooth. Top cooked peppers with a generous dollop of sauce before serving.
An Oldways recipe, courtesy of Kelly Toups
Nutrition
Calories: 370Total Fat: 15g
Saturated Fat: 5g
Sodium: 630mg
Carbohydrate: 45g
Fiber: 12g
Sugar: 8g
Protein: 17g
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