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Stuffed Peppers with Beef and Bulgur Wheat

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LIZ DELLA CROCE

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These savory beef and bulgur wheat stuffed peppers are a hearty twist on the traditional classic. Filled with ground beef, whole grain bulgur wheat, veggies and spices, this easy dinner recipe is always a family favorite.

red pepper

I never imagined marrying a man who doesn’t like tomatoes or cucumbers. The good news? I get to eat them off of his salad in restaurants. The bad news? His salads are a little lame.  Needless to say, when red pepper season rolls around, we get pretty excited. He loves red peppers in pizza stuffed peppers, sheet pan sausage and peppers and roasted in the oven with asparagus. An excellent source of Vitamins A and C, potassium and dietary fiber, we love adding red peppers to anything and everything all year round. Less bitter than green peppers, they are extremely versatile and add a delicious, sweet and crunchy texture to pastas, salads, stir-fries, soups and more.

Red pepper season is in full swing which means we buy 5-6 peppers a week to roast, grill, stuff or simply dip into hummus. Today I am sharing a new twist on a classic: Stuffed Peppers with Beef and Bulgur Wheat. Growing up, my mom always served bulgur wheat in lieu of white rice so making the swap was a given. By bulking up the beef with fluffy bulgur wheat and loads of fresh veggies, these stuffed peppers will leave you full and happy.

Your fork is waiting.

Stuffed Peppers with Beef and Bulgur Wheat

Stuffed Peppers with Beef and Bulgur Wheat

4.80 stars average
By bulking up the beef with fluffy bulgur wheat and loads of fresh veggies, these stuffed peppers will leave you full and happy.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Serves4
CourseMain Dish
Calories592

Ingredients
 
 

  • 4 red peppers tops removed and seeded
  • 1 cup bulgur wheat cooked
  • 1 pound ground sirloin
  • 1 medium onion diced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 cloves garlic grated
  • 2 tablespoons fresh rosemary
  • 1 tablespoon dried oregano
  • ½ tablespoon dried thyme
  • 1 medium zucchini chopped
  • 32 ounces tomato sauce
  • ¼ cup Parmesan cheese
  • ¼ cup fresh parsley minced

Instructions
 

  1. Pre-heat oven to 350 degrees. Place prepared peppers in a glass baking dish.
  2. Slice off small portion of the bottoms to create a flat surface reserving any excess pepper to add to the filling.
  3. Heat a large saute pan over medium-high heat and spray with non-stick spray. Add ground sirloin and break down with a potato masher or wooden spoon. Once meat starts to brown, add onions, salt and pepper.
  4. Cook for 5-6 minutes until onions start to soften. Stir in spices, garlic and zucchini. Continue to cook until meat browns and veggies soften. (Important: Don't be afraid to let the meat mixture brown and caramelize! This is flavor, my friends. Walk away from the pan. It will be ok, I promise.)
  5. Once mixture is browned and you simply can't stand another minute or watching it darken, pour in half of the tomato sauce. Use wooden spoon to scrap up the browned bits at the bottom of the pan. Stir in cooked Bulgar wheat and check for seasoning. Add salt and pepper if needed.
  6. Scoop mixture evenly into the 4 peppers. Since the wheat is already cooked, you can fill them to the top! Pour the remaining tomato sauce in the bottom of the pan to create a little bath for the peppers. Cover with foil and bake for 30 minutes.
  7. Remove from oven and top each pepper with about a tablespoon of freshly grated Parmesan cheese. Bake, uncovered, for 15 additional minutes. Serve with fresh parsley.

Nutrition

Calories: 592kcalCarbohydrates: 81.2gProtein: 38.5gFat: 16.2gSaturated Fat: 6.2gCholesterol: 84mgSodium: 3023mgFiber: 17.5g

Liz’s Notes

Excellent source if Vitamins A and C, great source of Iron and calcium. NOTE:These totals reflect four portions of the pepper filling. More than likely, this amount will be more than can fit into the pepper. If you save for leftovers, this will bring down your calorie totals. Oryou can just eat it on the side like we did. :-)

Have you tried this?

Let us know how it was!

4.80 from 10 votes (7 ratings without comment)

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8 responses to “Stuffed Peppers with Beef and Bulgur Wheat”

  1. Martha Avatar
    Martha

    Of all the stuffed peppers recipes I found yours made the most sense both with ingredients and method including time for cooking. I had already cooked my rice so used that but will definitely use the bulgur another day. Thanks.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Please let me know how you like it when you try it with the bulgur as well! I’m glad you enjoyed it :)

  2. Heather Spencer Avatar
    Heather Spencer

    This is a winner and deserves a spot in the monthly rotation (if I had one). The ratio for the Bulgar wheat was too wet, next time I’ll use 1.5c water to 1 c. Bulger wheat. The peppers were still pretty firm after the 30 + 15 minutes. I didn’t have zucchini but I will try adding some mushrooms in next time. Used two red and two yellow peppers for a pretty presentation. I added a little Cholula for a kick.

  3. Ashleigh Avatar
    Ashleigh

    Hello, just checking it is correct…32 oz tomato sauce? That’s 950mls?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      It seems like a lot, but not all of it goes in the peppers. Half is used in the filling, and the other half is used in the bottom of the pan as the peppers cook.

  4. Danijela Avatar
    Danijela

    I use yellow ones. But who cares, I love love love stuffed peppers! ;) 5 star recipe.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Love yellow peppers too!!! Thank you so much!

  5. Liz DellaCroce Avatar
    Liz DellaCroce

    Those are both awesome ideas!!! I like the way you think!! :)