In search of a wholesome, crowd-pleasing vegetarian snack or appetiser? These scrumptious stuffed peppers match the invoice, and they’re tremendous easy to make.


  • 150g bulgur wheat
  • salt
  • 1 small purple onion
  • 120g purple and yellow cherry tomatoes
  • 100g goat’s cheese or feta
  • 4 purple pointed peppers
  • 1/4 tsp grated lemon zest
  • 1/2 tsp dried thyme
  • freshly floor black pepper
  • 1 tbsp pine nuts
  • 2 tbsp olive oil; plus further to serve
  • 2 spring onions


Step 1. Preheat the oven to 180C.

Step 2. Prepare dinner the bulgur wheat in boiling salted water in response to the pack directions for 10-Quarter-hour. Drain and put aside. 

Step 3. Peel the purple onion and lower into advantageous rings. Halve the tomatoes. Reduce the cheese into small items. Halve the pointed peppers lengthways. 

Step 4. Season the bulgur with lemon zest, thyme, salt and pepper and blend within the pine nuts and 1 tbsp olive oil. 

Step 5. Place the pepper halves on a baking tray or oven dish and spoon within the bulgur combination and prime with the tomatoes and purple onion. Add the cheese on prime and bake for about Quarter-hour. 

Step 6. Diagonally slice the spring onions. Serve the peppers drizzled with olive oil and sprinkled with spring onions.

Serves 4.