Bulgur and Quinoa Stuffed Peppers

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If you’ve never tried bulgur before, this vegetarian stuffed pepper is a perfect place to start. Whole wheat berries that have been steamed, dried and crushed, bulgur is high in fibre, B vitamins and iron.

Tags: Intermediate, 10 mins, Entrées, Rice & Grains, Vegetables, Fry, Baking, President's Choice Blue Menu, High Fibre
Serves: 4
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 55  minutes
Total: 65  minutes

Additional Information


1 pkg (454 g) PC Blue Menu Bulgur and Quinoa with Chick Peas Sides
2 large sweet red peppers, halved lengthwise, stemmed and seeded
1 tbsp (15 mL) balsamic vinegar
2 tbsp (25 mL) olive oil
1/8 tsp (0.5 mL) salt
1/8 tsp (0.5 mL) freshly ground black pepper
8 cups (2 L) loosely packed PC Organics Baby Spinach
1/3 cup (75 mL) fresh Parmesan cheese shavings


  1. Preheat oven to 400°F (200°C). Lightly spray 8-inch square (2 L) glass baking dish with cooking spray.
  2. Preheat large nonstick frying pan over medium-high heat; add frozen bulgur and quinoa mixture. Cook for 5 minutes, stirring frequently. Remove from heat; let cool for 1 minute.
  3. Arrange four pepper halves in baking dish, cut side up. Spoon bulgur and quinoa mix into pepper halves; cover dish tightly with foil.
  4. Bake in centre of oven for 40 to 50 minutes or until peppers are softened.
  5. Meanwhile, in large bowl, whisk together balsamic vinegar, olive oil, salt and pepper. Add spinach; toss to coat. Divide salad among four dinner plates; top each with a stuffed pepper. Garnish with Parmesan shavings.

Nutritional Information

Per serving:
300 calories
fat13 g
sodium 640 mg
carbohydrate 36 g
fibre 8 g
protein 10 g
High in Fibre
Excellent source of vitamin C
Good source of vitamin A
Source of Iron
Source of Calcium