This is one of my most delicious raw lunch snacks and am so happy to share it with you. You will love it because it’s just too damn delicious and creamy and aromatic and slightly sweet and fiery and too easy to make. And I haven’t even mentioned how healthy it is!
Most commonly, stuffed peppers (or tomatoes or zucchini or whatever) are made with white rice, sometimes minced meat and some (little) veggies. Buuuut, compared to white rice, burghul (or bulgur or bulghur) is a whole grain that makes a terrific addition to your dishes. So why not substitute, right?! Burghul contains more dietary fiber (which promotes satiety) and protein, has a lower Glycemic Index and more vitamins and minerals. It does contain gluten though, so if you’re allergic, you might want to try this recipe with quinoa, another yum yum nutritious whole grain, free of gluten.
Burghul can be prepared by simply adding boiling water and leaving it covered to soak, then drain and mix with whatever you want. But, check this out. You can prepare burghul (only fine burghul, not coarse) without exposing it to heat, by soaking it in lemon juice (or lemon+lime or just lime). Which adds even more nutrition goodness to your meal. Hint hint.
- 1 big red pepper, cut in half and core removed
- 1/4 cup fine burghul
- Juice of 2 limes
- 1 celery rib, finely diced
- 1 small carrot, finely diced
- 1 TBSP pumpkin seeds
- 1 TBSP sunflower seeds
- 1 TBSP raisins
- 2 TBSP tahini
- 1/2 tsp cumin powder
- 1/3 tsp ginger powder
- 1 TBSP olive oil
- Paprika, to taste
- To serve: pumpkin seeds, sunflower seeds, sesame seeds, olive oil, freshly ground black pepper
- Pour the lime juice over the burghul and set aside for 10-15 minutes.
- Finely chop your veggies.
- Combine celery, carrot, raisins, pumpkin and sunflower seeds.
- Add the burghul to the veggie mix and mix in the olive oil, tahini, cumin, ginger and paprika.
- Divide the mix in two and stuff each pepper half.
- Sprinkle extra seeds on top, a bit of olive oil and black pepper.