Stuffed colored peppers
By: Easy cook - Lak...
Published: Thursday, November 21, 2013 - 1:15am

Ingredients




½ cup bulgur
6 coloured bell peppers
¼ cup olive oil
500g eggplant (2), thickly sliced
300g fresh sausage (1 ½ cup), without casing
4 cloves garlic, minced
2 onions, chopped
¾ cup feta cheese, crumbled
¾ cup cream
1 ½ tbs lemon juice
2 tbs fresh mint leaves, chopped
1 ½ tsp ground coriander
1 ½ tbs parsley, chopped
½ tsp black pepper
1 tbs olive oil
2 ½ tbs tomato paste
¼ tsp salt

Preparation

1 Soak bulgur in 1 ½ cup hot water for 30 minutes. Drain. 2 Wash and dry the peppers, brush them with oil, arrange on an oven tin. Cook the peppers in the oven for 15 minutes at 240˚C with frequent turn over. 3 While hot, put in a plastic bag (this will make them easily to peel), let stand for 10 minutes. 4 Meanwhile, cook the eggplants in the hot grill pan until golden - brown in colour. Transfer to a food processor and chop coarsely. 5 Add bulgur, sausage, garlic, onion, cheese, cream, lemon juice, mint, coriander, parsley and black pepper, mix thoroughly and combine. 6 Peel the peppers, remove stems and seeds. Stuff them with the bulgur and sausage mixture. 7 In a skillet heat the oil over a medium heat, and fry the peppers for a few minutes. 8 Add the tomato paste and some water, season with salt. Stir and let it simmer for 20 minutes until thickened and cooked. 9 Serve hot with the tomato paste sauce.

About

Middle Eastern cuisine at it's best.
Instead of pork sausage (the only type I can get) try using turkey or beef sausage.