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Bulgur-Stuffed Peppers
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Bulgur-Stuffed Peppers

Bulgur-Stuffed Peppers

with Fresh Mozzarella and Sweet Onion Salad

Biber dolmasi are Turkish stuffed and roasted peppers. In this recipe, we have created a HelloFresh spin on this traditional dish by stuffing peppers with bulgur wheat and sun-dried tomatoes, to give a delicious smoky flavour.

Tree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


/ serving 2 people

460 g

Red Bell Pepper

20 g


28 g

Sun-Dried Tomatoes

125 g

Fresh Mozzarella

(Contains Milk)

2 tbsp

Tomato Paste

1 unit

Vegetable Broth Concentrate

113 g

Bulgur Wheat

(Contains Wheat)

1.5 tsp

Coriander, ground

28 g

Pine Nuts

(Contains Tree nuts)

113 g

Red Onion

2 tbsp

Balsamic Vinegar

(Contains Sulphites)

28 g

Panko Breadcrumbs

(Contains Wheat)

56 g

Baby Arugula

Not included in your delivery



Nutrition Values

Calories747 kcal
Energy (kJ)3125 kJ
Fat35 g
Saturated Fat11 g
Carbohydrate86 g
Sugar18 g
Dietary Fiber18 g
Protein28 g
Cholesterol51 mg
Sodium711 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet



Preheat the broiler to high (to broil the peppers).

Prep peppers

Wash and dry all produce. Cut the peppers* in half, then remove the core inside to make a bowl shape (keep the stalk on). Mince or grate the garlic. Finely chop the sun-dried tomatoes. Cut the mozzarella into 1/4-inch pieces.

Cook bulgur

Heat a medium pan over medium heat. Add a drizzle of oil, then the garlic and sun-dried tomatoes. Stir for 1 min. Add the tomato paste, broth concentrate, bulgur and 1 cup water. Bring to a boil, then remove from heat. Cover with a lid and set aside until all the water has been absorbed, 16-18 min.

Roast peppers

Meanwhile, toss the pepper halves on a baking sheet with a drizzle of oil. Sprinkle with coriander, salt and pepper. Broil in the centre of the oven, flipping halfway through cooking, until slightly tender and golden-brown, 8-10 min.

Cook onions

Meanwhile, heat a medium pan over medium heat. Add the pine nuts to the dry pan. Cook, stirring often, until golden-brown and toasted, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Set aside on a plate. Add a drizzle of oil to the pan, then the onions. Cook, stirring occasionally, until softened, 4-5 min. Add 1/2 bottle vinegar. Cook until slightly sticky, 3-4 min.

Stuff peppers

Meanwhile, divide the bulgur mixture and half the mozzarella between the roasted pepper halves. Sprinkle over with the panko. Return to the oven and broil until the panko is toasted and golden-brown, 1-2 min. (TIP: Keep your eye on them so the panko doesn't burn!)

Make salad

In a medium bowl, whisk remaining balsamic with a drizzle of oil. Season with salt and pepper. Add the arugula, remaining mozzarella and balsamic onions. Divide the salad between plates and sprinkle with pine nuts. Serve alongside the stuffed peppers.

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