Stuffed Colored Peppers

Name: Stuffed Colored Peppers
Ingredients: 1/2 cup bulgur; 6 bell peppers coloured; 1/4 cup olive oil; 500 grams eggplant 2, thickly sliced; 300 grams sausage fresh, 1 1/2 cup, without casing; 4 cloves garlic minced; 2 onions chopped; 3/4 cup feta cheese crumbled; 3/4 cup cream; 1 1/2 tablespoons lemon juice; 2 tablespoons fresh mint leaves chopped; 1 1/2 teaspoons ground coriander; 1 1/2 tablespoons parsley chopped; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 2 1/2 tablespoons tomato paste; 1/4 teaspoon salt

17 ingredients

9 steps

Ingredients

1/2 cup bulgur
6 bell peppers coloured
1/4 cup olive oil
500 grams eggplant 2, thickly sliced
300 grams sausage fresh, 1 1/2 cup, without casing
4 cloves garlic minced
2 onions chopped
3/4 cup feta cheese crumbled
3/4 cup cream
1 1/2 tablespoons lemon juice
2 tablespoons fresh mint leaves chopped
1 1/2 teaspoons ground coriander
1 1/2 tablespoons parsley chopped
1/2 teaspoon black pepper
1 tablespoon olive oil
2 1/2 tablespoons tomato paste
1/4 teaspoon salt

Directions

1

Soak bulgur in 1 1/2 cup hot water for 30 minutes. Drain.
2

Wash and dry the peppers, brush them with oil, arrange on an oven tin. Cook the peppers in the oven for 15 minutes at 240 C with frequent turn over.
3

While hot, put in a plastic bag (this will make them easily to peel), let stand for 10 minutes.
4

Meanwhile, cook the eggplants in the hot grill pan until golden - brown in colour. Transfer to a food processor and chop coarsely.
5

Add bulgur, sausage, garlic, onion, cheese, cream, lemon juice, mint, coriander, parsley and black pepper, mix thoroughly and combine.
6

Peel the peppers, remove stems and seeds. Stuff them with the bulgur and sausage mixture.
7

In a skillet heat the oil over a medium heat, and fry the peppers for a few minutes.
8

Add the tomato paste and some water, season with salt. Stir and let it simmer for 20 minutes until thickened and cooked.
9

Serve hot with the tomato paste sauce.