Pork & bulgur-stuffed peppers

Pork & bulgur-stuffed peppers

  • 1
  • 2
  • 3
  • 4
  • 5
(22 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4

This colourful feel-good supper brings summer flavour at any time of year

Nutrition and extra info

Nutrition: per serving

  • kcal185
  • fat6g
  • saturates2g
  • carbs20g
  • sugars9g
  • fibre3g
  • protein13g
  • salt0.26g
Save to My Good Food
Please sign in or register to save recipes.


  • 4 peppers, halved and cores removed



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 200g minced pork



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 1 garlic clove, crushed
  • 2 tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 50g bulgur wheat
  • 250ml vegetable stock
  • ½ small bunch parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 4 tbsp 0% Greek yogurt, to serve


  1. Put the peppers, cut-side down, on a plate and microwave on High for 4 mins until cooked through (but not so soft they collapse). If they need longer, microwave for 1 min more and repeat until done.

  2. Put the pork in a cold frying pan and turn on the heat. Fry, breaking up any lumps, until it starts to brown. Stir in the garlic and spices for 1 min, then add the bulgur and stock. Cover and simmer for 10 mins until the bulgur is soft.

  3. Heat the grill. Stir half the parsley into the bulgur, then stuff into the peppers on a baking tray. Grill to crisp, sprinkle over most of the parsley, then serve with the yogurt mixed with remaining parsley.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
6th Feb, 2016
Didnt think my husband would like these but he asked for seconds :) Very easy to make and very tasty
1st Aug, 2014
This was a very light meal and very tasty - I am a big fan of Tsatsiki so I used that instead of yogurt which compliments it perfectly. I served with salad and made my partner potato wedges... Next time I think I will add onions so give a bit more taste.
4th Jun, 2014
Made this for dinner tonight, was just what I needed after a tough run! Simple to prepare....I roasted my peppers cut side down for 10 mins rather than microwaving and used smoked paprika in the mince mix. Served with sweet potato chips and a side salad and I thought it was delicious, no bland tastes on my plate like the other comments suggest!
11th Feb, 2013
Strange but not unpleasant
3rd Sep, 2012
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.
2nd Jul, 2012
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.
21st May, 2012
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.
15th Mar, 2012
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.
20th Jan, 2012
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!.
15th Jul, 2010
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
28th Oct, 2017
The filling was really tasty but it felt a bit samey in the pepper. Now I chop the peppers and cook in the meat which works really well!
Want to receive regular food and recipe web notifications from us?