Vegetarian Stuffed Peppers With Bulgur and Mushrooms in Tomato Sauce

There's something irresistible about stuffed peppers. The wonderful aroma of peppers simmering in a rich tomato sauce is enough to bring everyone to the table, ready to soak up every last drop with a slice of fresh bread.

This vegetarian version puts a delicious twist on the classic recipe. Instead of the traditional rice filling, the peppers are stuffed with hearty bulgur wheat, juicy mushrooms, and aromatic herbs. Slowly simmered in a flavorful tomato sauce, they make a satisfying and comforting meal.

Ingredients

For the peppers:

• 6 medium red, yellow, or orange bell peppers, preferably with flat bottoms so they can stand upright

For the filling:

• 1 cup coarse bulgur wheat (approximately 170–180 g)

• 400 g (14 oz) button or portobello mushrooms, finely chopped

• 1 large onion, finely chopped

• 3 tablespoons olive oil

• 2 garlic cloves, minced

• 1 medium tomato, grated

• ½ cup chopped fresh parsley

• 1 teaspoon sweet paprika

• ½ teaspoon ground cumin

• ½ teaspoon salt

• ¼ teaspoon black pepper

For the tomato sauce:

• 1 tablespoon olive oil

• 2 garlic cloves, thinly sliced

• 2 tablespoons tomato paste

• 400 g (14 oz) crushed tomatoes

• 2 cups boiling water

• 1 teaspoon sweet paprika

• ½ teaspoon sugar

• ½ teaspoon salt, or to taste

• ¼ teaspoon black pepper

Instructions

1. Prepare the bulgur.

Rinse the bulgur in a fine-mesh strainer, then transfer it to a bowl and cover generously with boiling water. Let soak for approximately 15 minutes, until partially softened. Drain thoroughly. The bulgur will finish cooking inside the peppers.

2. Prepare the peppers.

Wash the peppers thoroughly and carefully slice off the tops, reserving them as lids. Remove the seeds and white membranes. Choose a wide, shallow pot with a lid, large enough to hold all six peppers upright in a single layer, fitting relatively snugly together.

3. Sauté the vegetables.

Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for approximately 10 minutes, until soft and golden.

Add the mushrooms, increase the heat slightly, and cook for about 12 minutes, stirring occasionally, until their released moisture evaporates and they begin to brown. Add the minced garlic and stir for another 30 seconds.

4. Prepare the filling.

Add the grated tomato, paprika, cumin, salt, and black pepper to the skillet. Cook for approximately 2 minutes, then remove from the heat.

Stir in the drained bulgur and chopped parsley until evenly combined. Taste and adjust the seasoning as needed.

5. Make the tomato sauce.

Heat 1 tablespoon of olive oil in the pot you will use for cooking the peppers. Add the sliced garlic and sauté for about 30 seconds, until fragrant.

Stir in the tomato paste and cook for another minute. Add the crushed tomatoes, boiling water, paprika, salt, and black pepper. Bring the sauce to a boil, taste, and add the sugar if the tomatoes are too acidic.

6. Stuff the peppers.

Fill each pepper approximately three-quarters full with the bulgur and mushroom mixture, leaving enough room for the bulgur to expand. Avoid packing the filling too tightly.

Spoon 2 tablespoons of tomato sauce into each stuffed pepper, then replace its reserved top. Arrange the peppers upright in the pot, nestling them together so they remain stable.

The tomato sauce should reach approximately halfway to two-thirds of the way up the peppers. Add a little hot water if necessary.

7. Simmer until tender.

Bring the sauce to a gentle boil, cover the pot, and reduce the heat to low. Simmer for approximately 60–75 minutes, until the peppers are tender and the bulgur is fully cooked.

Check occasionally to ensure there is enough liquid in the pot. From time to time, carefully lift the pepper lids and spoon a little sauce over the filling to keep it moist.

8. Rest before serving.

Turn off the heat and leave the pot covered for approximately 10 minutes before serving. If the sauce is too thin, simmer it uncovered for a few additional minutes, watching carefully until it reaches your desired consistency.

Serve warm, with plenty of tomato sauce and fresh bread for dipping.

Tip: Use coarse bulgur wheat rather than fine bulgur. Fine bulgur softens quickly and may become mushy during the long cooking process. Coarse bulgur retains a more satisfying texture and absorbs the flavors of the mushrooms, herbs, and tomato sauce beautifully.