Grilled Red Pepper Halves Stuffed with Bulgur and Spinach

Bulgur (or cracked wheat) makes for a satisfying, sensational filling for these grilled red pepper halves. Any leftover filling can be enjoyed as a lunch the next day.

Hands-on Time: 25 minutes | Total Time: 1 hour | Servings: 4 -8 | Difficulty: Medium

  • 5 large red bell peppers
  • 2 Tbsp. extra virgin olive oil
  • 2 cups water
  • 1 cup coarse or medium bulgur
  • 1 tsp. salt
  • ¼ cup dried cranberries
  • 2 Tbsp. pine nuts
  • 2 tsp. ground cumin
  • 1 bag (6 oz.) fresh baby spinach leaves
  • 3 Tbsp. fresh mint, chopped
  • 3 Tbsp. fresh dill, chopped
  • 1¼ cups crumbled feta cheese, divided
  • ¼ tsp. coarse sea salt
  • Freshly ground black pepper
  1. Prepare grill for medium-high heat. Cut 4 peppers in half through stem end; remove seeds and cut out ribs, leaving stems intact. Finely chop remaining pepper; set aside.
  2. Bring water to a boil in a medium saucepan; add bulgur and salt. Remove from heat, cover and let stand for 30 minutes. Drain well.
  3. Heat oil in a large skillet over medium-high heat; add chopped pepper and sauté until tender, about 4 minutes. Add cranberries and pine nuts; sauté 2 minutes. Add cumin and stir just to combine. Add spinach; stir until beginning to wilt, about 5 minutes.
  4. Remove skillet from heat and mix in bulgur, mint and dill. Stir in half of the cheese. Season with salt and pepper.
  5. Place pepper halves, cut side down, on hot grill. Cover and grill 10 minutes; turn over and grill until slightly softened, about 5-10 minutes longer. Remove from grill.
  6. Divide bulgur mixture among pepper halves.
  7. Sprinkle with remaining cheese and serve.
  8. Refrigerate leftovers.
Nutrition Analysis:

Per serving: Calories 410, Calories from Fat 180, Total Fat 21g (32% DV), Saturated Fat 8g (40% DV), Trans Fat 0g, Cholesterol 40mg (13% DV), Sodium 1240mg (52% DV), Carbohydrates 46g (15% DV), Dietary Fiber 9g (36% DV), Sugars 14g, Protein 14g, Vitamin A 180%, Vitamin C 490%, Calcium 30%, Iron 20%.

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