Sweet Banana Peppers Stuffed With Tabbouleh
|For for tabbouleh|
|Cracked wheat||1 1⁄2 Cup (24 tbs), rinsed (Bulgur)|
|Boiling water||2 1⁄2 Cup (40 tbs)|
|Green onions||4 , minced|
|Cilantro||1⁄3 Cup (5.33 tbs), chopped|
|Mint leaves||1⁄2 Cup (8 tbs), minced|
|Extra virgin olive oil||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄4 Tablespoon|
|Sweet banana peppers||12|
|Dried mint||1⁄2 Teaspoon|
|Chopped parsley||1 Tablespoon|
|Canola oil||1 Tablespoon (For Brushing Skewers And Grid)|
To make the tabbouleh, put cracked wheat in a deep mixing bowl.
Stir in 2 1/ 2 cups of boiling water.
Let cracked wheat stand for 45 to 50 minutes.
Stir once and strain.
Return cracked wheat to the bowl.
Mix in onions, cilantro, and mint.
Combine oil and juice in a separate small bowl.
Stir in salt and pepper.
Drizzle oil over wheat and toss until combined.
Cover loosely and refrigerate until needed.
Taste and adjust seasonings as desired.
Carefully remove stems and seeds from peppers, leaving peppers whole, with a 3/ 4-inch hole at the stem end for stuffing.
Using a small spoon, stuff the peppers with tabbouleh.
Thread peppers crosswise onto skewers.
Brush with oil and sprinkle with mint.
Preheat the grill.
Set kabobs on grid over ashen coals.
Grill about 2 1/2 minutes on each side.
Brush with oil as you turn peppers.
Peppers will char slightly and the stuffing will be hot.