Bulgur, Toasted Walnut & Kale Stuffed Peppers
with Dill Yogurt & Crisped Garlic-Panko Topping
Cooking time
25 minutes
Servings
2/4
Calories
450 /serving
When you want a heartfelt homey classic, this meatless stuffed pepper recipe has the right stuff. Fluffy and nutty, bulgur is the base for a delicious whole-grain filling that’s layered with fun flavours. You’ll work in pan-toasted walnuts for nibbles, kale for greens and creamy yogurt for added volume. Finish each soft-roasted pepper with a shower of golden panko and garlic and a dollop of yogurt mixed with fresh fronds of dill, plus more softened kale on the side.
We will send you:
- 100g Chopped kale
- 1 Garlic clove
- 1 Bunch of dill
- 2 Sweet peppers
- 30g Panko
- 25g Chopped walnuts
- 80g Bulgur
- 30ml Vegetable demi-glace
- 100g Greek yogurt
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Walnuts, Wheat
You will need:
Medium pot
Medium pan
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
16 g
Saturated Fat
5 g
Sodium
550 mg
Total Carb
62 g
Sugars
9 g
Protein
19 g
Fibre
11 g
Preparation
Roast the sweet peppers
Preheat the oven to 450°F. Halve and seed the sweet peppers lengthwise. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Arrange, cut-sides down, and roast, flipping halfway, 16 to 18 min., until softened and browned.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, 1 ¼ cups water (double for 4 portions), the demi-glace and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.
Mise en place
Meanwhile, mince the garlic. Pick the dill fronds off the stems; roughly chop the fronds. In a medium bowl, combine ⅔ of the yogurt, ½ the dill, ½ the garlic, a pinch of the remaining spices and S&P.
Massage the kale & toast the walnuts
In a large bowl, combine the kale, a drizzle of oil and S&P. Massage the kale, 1 to 2 min., until softened. In a medium pan, heat a drizzle of oil on medium. Add the walnuts and toast, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl. Wipe out and reserve the pan.
Make the garlic panko
In the same pan, heat 1 tbsp butter (double for 4 portions) on medium-high. Add the panko, remaining garlic and S&P. Toast, stirring frequently, 1 to 2 min., until browned and fragrant. Transfer to a bowl.
Make the filling & serve
To the pot of bulgur, add the walnuts, ⅓ of the kale, the remaining yogurt and spices, and S&P; stir well. Divide the sweet peppers, remaining kale and the dill yogurt between your plates. Stuff the sweet peppers with the filling. Garnish with the garlic panko and remaining dill. Bon appétit!
