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Tabbouleh Stuffed Peppers

Tabbouleh Stuffed Peppers
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The following recipe and photography were provided courtesy of Julia of A Cedar Spoon.

Tabbouleh Stuffed Peppers are the perfect Mediterranean-style entrée that burst with light and refreshing summer produce.

Your favorite color bell peppers are baked with tabbouleh inside to create a tender pepper paired with a mixture of bulgur wheat, green onions, parsley and tomatoes.

Tabbouleh stuffed peppers

Try adding pine nuts, chickpeas, feta cheese or a tahini garlic sauce to take these peppers to the next level!

Tabbouleh Stuffed Peppers

Tabbouleh Stuffed Peppers


For the Peppers

  • 4 large red bell peppers, halved, seeded and membranes removed
  • Olive oil
  • Salt and pepper
  • 1/4 cup pine nuts (optional)

For the Tabbouleh

  • 2 bunches curly parsley, finely chopped
  • 2 cups diced tomato, about 4-5 large tomatoes
  • 6 green onions, white and green parts chopped
  • 1/4 cup fresh mint, chopped
  • 1 cup extra fine bulgur wheat
  • 1 lemon, juiced
  • 1/4 cup extra virgin olive oil


For the Peppers

  1. Preheat the oven to 425° F.
  2. Cut the peppers in half and remove the seeds and membranes.
  3. Place the peppers in a 9×13 baking dish, or put them on a parchment-lined baking sheet.
  4. Use your hands or a brush to rub olive oil on both sides of the peppers. Sprinkle with salt and pepper.
  5. Bake the peppers for 20 minutes. This helps the peppers cook more quickly once they are stuffed.
  6. Remove the peppers and scoop tabbouleh (instructions below) into each one, saving a small amount of the tabbouleh to put on top on each pepper when they come out of the oven.
  7. Turn the oven down to 350° F.
  8. Bake the peppers for another 20-30 minute,  or until the tabbouleh is heated through and the peppers are tender.
  9. Add the pine nuts to the bell peppers with about 5 minutes left to cool so they don’t burn.
  10. Remove the stuffed peppers and add a small scoop of fresh tabbouleh on top, if desired. Serve with a lemon wedges.

To Create the Tabbouleh:

  1. Rinse the bulgur wheat. Soak it in cold water for 10 minutes. Drain the excess water by squeezing it out with your hands. Set aside.
  2. Put the parsley, tomatoes, green onions, mint and bulgur wheat into a large bowl and gently mix.
  3. Mix the lemon juice and olive oil in a small bowl and pour over the vegetable mixture in the large mixing bowl. Mix well. Stir, taste and adjust the seasoning (add salt and pepper to taste).


  • I add fresh tabbouleh at the end to the baked stuffed peppers. I like the look of the fresh tabbouleh on top of the peppers when I serve it to guests. You can skip this step if you would prefer all of the tabbouleh be warmed through.
  • Try adding other ingredients like chickpeas, feta cheese, a sprinkle of sumac or za’atar or a drizzle of a tahini sauce before serving.

Tabbouleh Stuffed Peppers

Julia Jolliff

By Julia Jolliff

Julia is all about creating quick and easy weeknight meal ideas, kid-friendly recipes and a few sweet treats. Her roots are from the Mediterranean and many of my recipes incorporate those flavors!

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