We like to save time, so “we feed two birds with one breadcrumb” 😉 by combining this dish with another salad (roasted peppers in the oven).
If you do the same, put more peppers in the oven, keep part of them to stuff them, and part of them to marinate with oil and vinegar (see the recipe HERE) to enjoy the next day as a salad.
Pay attention to the cooking time of bulgur and split peas because we want them to be cooked at the same time and not one to be melted and the other hard. That’s why you have to check beforehand (ask the producer if you buy in the local food market or see the cooking time in the package) how long each of them takes, to be sure before cooking.
If you are familiar with split peas made the Greek way (see Greek fava) and you wonder if they are equally yummy with red sauce, we can for sure tell you that you will be amazed by the taste! Although we weren’t sure when we tried it, because we used whatever we had at home at that time, the result is unique and totally worth it!
If you prefer peppers from zucchini or eggplants, it goes without saying that you only put peppers and you forget about the other vegetables.
This recipe is different from the well-known yemista (find the recipe in our e-book) and stuffed zucchini, so make sure to make it for a change and variety.
If you remember to take photos, tag us on social media @greekappetite so we can admire you!
Find more recipes in our digital cookbook “Eat Like A Greek Vegan”!
Delicious Stuffed Zucchini and Peppers with Bulgur and Split Peas
Ingredients
- 8 vegetables of your choice large red peppers, medium zucchini, and/or small eggplants
- 4 tbsp bulgur
- 4 tbsp yellow split peas
- 2-3 tbsp. olive oil
- 1 medium onion chopped
- 1 medium red pepper chopped
- 200 g tomato sauce
- 1 tbsp sweet paprika
- 1 tsp ground cumin
- a bit of cayenne pepper and black pepper
- salt
- oregano
- a bit of lemon juice if you have
Instructions
- Bake the peppers in a preheated oven at 180°C/356°F until they get tender. If you also make eggplants, cut them lengthwise so they cook faster.
- Remove the inside of the raw zucchini and keep it aside. If you can’t take it out directly, cut the zucchini in half or into large pieces.
- In a frying pan, pour oil and saute the bulgur and split peas for a few minutes. Add the chopped onion and pepper, and continue sauteing for a few more minutes.
- Add the inside of the zucchini, some water until it covers the mix and once it is absorbed, add the sauce, spices and mix.
- Let them cook for about 10 minutes or until the bulgur and split peas are tender and if necessary, add a bit of water to prevent them from drying out and burning. Towards the end, add salt, oregano and mix. If you have lemon, add a bit of juice to give an extra flavor enhancement and mix again.
- Fill the zucchini, peppers and eggplants with this mixture and bake in the oven at 180°C/356°F for about 30 minutes. For a better end-result, after the first 15 minutes, turn the zucchini on the other side so that they cook better.
