Middle Eastern Inspired Stuffed Peppers Vegan Recipes

MIDDLE EASTERN INSPIRED STUFFED PEPPERS {VEGAN}

Steps:

• Place dried currants in a small bowl and pour 1/2 cup of boiling over it. Set aside.
• Heat olive oil in a large pan over medium heat.
• Add onions and pine nuts. Cook, stirring frequently, until they are translucent, 10-12 minutes.
• Stir in the tomatoes, all spice, salt, pepper, and cinnamon. Cook until some of the juices of the tomatoes evaporate, 3-5 minutes.
• Add in the bulgur and stir constantly until it is all mixed in with the vegetables and spices, 4-6 minutes.
• Add the boiling water, turn down the heat to low, and put the lid on. Let it cook until all the liquid has been absorbed, 12-17 minutes.
• Turn the heat off and let it rest (covered) for 10-15 minutes.
• Preheat the oven to 375 Degrees.
• Cover an ovenproof casserole or Pyrex dish with parchment paper.
• Drain the currants.
• Fluff the now-cooked bulgur with a fork, and gently stir in the currants, dill, mint, and basil.
• Fill each half of the peppers with the filling and place it in the casserole dish.
• Add 2 tablespoons of water at the bottom of the dish.
• Cover it with aluminum foil and place it in the oven.
• Bake for 30 minutes.
• Then take off the aluminum foil, and bake for another 15-20 minutes or until the tops of the stuffed peppers turn to light brown.
• When ready to serve, garnish fresh dill.