Bulgur-Stuffed Mini Peppers
In the heat of the summer, you’ll be thankful for this raw, fresh, crunchy appetizer you can easily make ahead for guests.
2/3 cup of warm water
1/3 cup uncooked bulgur
1/4 cup chopped fresh flat-leaf parsley
1/4 cup minced red onion
1/4 cup dried currants
2 Tbsp, extra-virgin olive oil
1 1/2 tsp. grated lemon rind
1 Tbsp. fresh lemon juice
2 tsp. chopped fresh oregano
3/8 tsp. kosher salt
1 1/12 oz. feta cheese crumbled (about 1/3 cup)
12 mini sweet peppers, halved
1. Cook bulgur with a simple soak. Cover with warm tap water, let sit 30 minutes, and drain.
2. Combine 2/3 cup of water and bulgur in a small bowl; let stand 30 minutes. Drain.
3. Meanwhile, combine parsley and the next 8 ingredients (through cheese); stir in bulgur. Spoon about 1 tablespoon bulgur mixture into each pepper half.