Pork & bulghar-stuffed peppers

Latest comments and suggestions

• Andrea

  24 February 2010

  Andrea rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Frances46

  24 February 2010

  Frances46 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Zara

  14 March 2010

  Zara rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Liezel

  04 April 2010

  Liezel rated and commented on this recipe

  

  This is a nice midweek meal. I served it with a big green salad and found it filing without the guilt factor. Will consider making it again, although this will not become a family favourite

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Belkey

  06 April 2010

  Belkey rated and commented on this recipe

  

  We enjoyed this as a mid week supper and it made a nice change. Is probably 3.5 stars as just not quite nice enough to rave about!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beth

  23 April 2010

  Beth rated and commented on this recipe

  

  Nice but nothing to rave over. I served this quantity for two with a side green salad.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• moomoo

  15 July 2010

  moomoo commented on this recipe

  Nice midweek meal, except I use rice instead of the bulghar and I also add sweet chilli sauce into the filling which gives it a nice sweet kick.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• RachelB

  20 January 2012

  RachelB rated and commented on this recipe

  

  A nice midweek low fat meal although I found it a little bland. I added a handful of cherry tomatoes and diced mushrooms plus some chickpeas which made it more interesting!. I would cook again as cheap and healthy!.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Zeeb

  15 March 2012

  Zeeb rated and commented on this recipe

  

  Very good considering how simple it was to put together, it looks quite impressive! Served with a leafy salad it was surprisingly satisfying. I made extra and had the leftovers for lunch the next day which was also delish. Will be making again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lucy Tarragon

  21 May 2012

  Lucy Tarragon commented on this recipe

  I turned this into a vegertarian recipe by using 3 peppers, 200g of Quorn mince, 60g of bulgar wheat. I started by frying an onion and 2 cloves of garlic, to which I added the Quorn and spices and 400g Passatta (seived tomatoes) the bulgar and stock. I served with a Tasty Cous Cous, Courgette thins, rocket, baby spinach and feta salad with a lemon and olive oil dressing and side serving of Tzatziki using greek toghurt, cucumber and mint. The flavours seemed to work well together and made a filling yet light main meal that served three adults or would suit 2 adults and two child portions (or 2 adults with leftovers for lunch!). Perfect for a summer evening and a light option that is very easy to make.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lucy Tarragon

  21 May 2012

  Lucy Tarragon rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ilovefood123

  02 July 2012

  Ilovefood123 rated and commented on this recipe

  

  I really enjoyed this recipe, quick and easy, inexpensive and served with a variety of other BBC Good Food salads. This was the first time using bulghar wheat and very easy to use. Very filling and great for a quick starter for when friends are around. Enjoyable, especially with the yoghurt. Easy to make ahead too and just warm in the oven.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• chipmunky8

  03 September 2012

  chipmunky8 commented on this recipe

  As several comments said this recipe is a bit bland, I put in lots of extra garlic and added plenty of chilli, spring onions, cherry tomatoes and feta. Turned out pretty tasty. The feta made a big difference.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• dodd0212

  12 January 2013

  dodd0212 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pewtersfood

  11 February 2013

  Pewtersfood rated and commented on this recipe

  

  Strange but not unpleasant

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/333613/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 4 peppers , halved and cores removed
• 200g minced pork
• 1 garlic clove , crushed
• 2 tsp ground cumin
• 1 tsp paprika
• 50g bulghar wheat
• 250ml vegetable stock
• ½ small bunch parsley , chopped
• 4 tbsp 0% Greek yogurt , to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

Ingredients

• 4 peppers , halved and cores removed
• 200g minced pork
• 1 garlic clove , crushed
• 2 tsp ground cumin
• 1 tsp paprika
• 50g bulghar wheat
• 250ml vegetable stock
• ½ small bunch parsley , chopped
• 4 tbsp 0% Greek yogurt , to serve

Per serving

185 kcalories, protein 13g, carbohydrate 20g, fat 6 g, saturated fat 2g, fibre 3g, sugar 9g, salt 0.26 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.