Peppers with a Tangy Feta Stuffing

Quick and easy to make and packed with flavour, these grilled peppers from Celia Brooks Brown make a great meat-free meal
By Celia Brooks Brown
Peppers with a Tangy Feta Stuffing
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 100 g bulgur wheat
  • 2 red peppers, or substitute yellow or orange ones
  • 150 g feta cheese, crumbled
  • 3 handfuls mixed herbs, chopped
  • 2 cm ginger, finely grated
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • freshly ground black pepper


1. Place the bulghar wheat in a bowl and pour enough boiling water over to cover. Leave to swell for 30 minutes.

2. Cut the peppers in half from stem to base. Use a small paring knife, cut away the seeds and membranes, leaving the stems intact. Preheat a grill.

3. Mix the remaining ingredients together. Drain the soaked bulghar and incorporate into the stuffing. Season to taste and pile the mixture into the pepper halves.

4. Cook on a hot barbecue or under a grill, until the peppers are blackened and the stuffing is warmed through.

Rate This Recipe