We all have leftovers every now and then. This dish was inspired by having bulgar sitting in the fridge along with some muhammara sauce just laying there. My husband was actually the one who recommended to just combine the two; he is genius I tell you. Ha 🙂 So for those of you who have no idea what bulgar or muhammara is; I will introduce them to you. Muhamarra is a Middle Eastern red pepper dip and bulgar is a grain used predominantly in the Middle East as a rice substitute. Alone, bulgar can taste bland so it made sense to add a spicy red pepper & walnut sauce to it and just take it to another level. Now let’s get started!
Total Time: 30 minutes
4 large bell peppers
1 tablespoon olive oil
Salt & pepper to taste
1 1lb of ground turkey
2-3 tablespoons olive oil
1 cup of cooked bulgar (you can use rice)
3 tablespoons of muhammara ( you can use any sauce you like)
1 tablespoon cumin
2 tablespoons garlic powder
1 tablespoons paprika
1 tablespoon italian seasoning
1 packet of chili seasoning
Salt & pepper to taste (I often say this because some people like more or less salt & pepper)
1/2 a cup of shredded cheese ( I use dairy free cheese but of course you can use any you like)
Preheat your oven to 400 degrees. Take your bell peppers and cut the top off and clean out the seeds from the inside.
In a pan on medium to high heat, place your ground turkey with all the seasonings listed above and let that cook for about 8 minutes.
Mix your bulgar or rice with the sauce you prefer; I used the muhammara because there was some leftover in my fridge. The recipe for muhamarra is on the blog if you would like to check that out! You don’t need to use a red sauce; you can use a garlic mixture instead. That would be just as good.
Now you should have your rice mixture ready and your ground turkey concoction ready as well. Combine both in a bowl.
Take your bell peppers and spread olive oil on the outside of the pepper as well as salt & pepper. Stuff your peppers with the ground turkey & bulgar or rice and place on a pan sprayed with olive oil.
Place the peppers on the pan standing and cook for about 20 minutes till the pepper is tender and has a light caramelized color.
15 minutes into the cooking process; take the pan out and place the cheese on top of the peppers to melt and place back in the oven for the remaining 5 minutes.
Garnish with cilantro and you have yourself a hearty healthy meal!