Goats Cheese and Bulgar Stuffed Peppers

Long holidays mean lazy lunches and this is my favourite lazy lunch of the moment. 

Pretty, nutritious, filling and very, very tasty.  Wonder how well it would keep in a lunch box… 

Goats Cheese and Bulgar Stuffed Peppers

(For 1)

I red pepper, halved length ways and de-seeded

Olive oil

1/2 cup bulgar

1/4 tspn dried oregano

Cup of hot stock

1 tblspn chopped parsley


Pinch of cayenne

40g hard goats cheese, crumbled

  • Brush the peppers lightly with oil and roast for 15 minutes to soften slightly.
  • Meanwhile, add the bulgar to the hot stock, bring to the boil, reduce heat to a simmer and cover.  Cook for 10 minutes or until the liquid has been absorbed.  Turn off the heat and leave to steam for a little longer.
  • Remove lid from bulgar and fluff up with a fork.  Add the parsley, spring onion and cayenne.  Season.
  • Remove peppers from the oven.  Add one tablespoon of bulgar to the inside of each and crumble some cheese on top.  Repeat this process so that the peppers are totally filled with the mixture and are topped with goats cheese.
  • Place back in the oven and cook for another 10-15 minutes until the goats cheese has melted and is beginning to brown.
  • Serve with a green salad.

14 thoughts on “Goats Cheese and Bulgar Stuffed Peppers

  1. Great photo – that looks seriously tempting, even though I’ve just eaten the most enormous meal! I’ve not cooked with bulgar before, but guess it handles pretty much like couscous? Very envious of your long holiday… It is so hard to work when it is so hot!

  2. I think that it would fare fine in a lunch box for a school lunch, especially since you have nothing terribly perishable and it sounds great even at room temperature. I say give it a go and see what happens. Good luck!

  3. You call it lazy – I call ait ultimate effort – looks pretty amazing from where I sit. It’s one of those no guilt lunches that would be totally satisfying.

  4. Antonia – Very much like couscous though sometimes doesn’t absorb all the water/stock and needs to be drained. I use it instead of couscous almost all the time now as being a wholegrain, it’s more nutritious. How saintly do I sound? 😉

    Johanna – It was indeed.

    Christina – Am going to try it out when school starts again. 🙂

    Giz – Thank you very much! I was rather pleased with it.

  5. I can see this being quite quinoa friendly, too. I have access to a microwave at work again so I’m very eager to get my home-made needing-to-be-warmed lunches on the menu…

  6. A really great lunch. My lazy lunches mostly include vegetable salads. Or beans of some variety–refried, or put in a salad. I’d think it would keep well in a lunch box. I might even try it!

  7. Annemarie – It certainly would be very quinoa friendly. If only I could get over my fear of the little wormy bits in the middle!

    Beth – Hope so. Looking forward to trying it out when I get back to work.

    Katie – Me too!

    Cookinpanda – If you do before me, let me know how it goes!

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