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Peppers Stuffed With Sprouts And Tabouli

Meal.Mates's picture
Ingredients
  Peppers 4 (red or green variety)
  Tabouli 2 Cup (32 tbs)
  Bean sprouts 1⁄2 Cup (8 tbs) (mung, alfalfa etc.)
  Cucumber 1 Small, peeled, seeded and chopped
  Natural yogurt 3 Ounce (1 small carton)
  Finely chopped fresh mint 2 Tablespoon
  Salt To Taste
  Freshly ground pepper To Taste
  Mint leaves 3 (for garnish)
Directions

Leave peppers whole. Cook in boiling salted water to cover until barely tender, about 6 minutes. Drain, and refresh under cold running water. Cut tops off (stalk ends), remove seeds and ribs, and invert on paper towels to drain. If large, cut in half lengthwise. Combine tabouli, bean sprouts, cucumber, yogurt and mint. Taste, and season with salt and pepper. Arrange peppers on a serving plate, fill with tabouli mixture, mounding it up, and garnish with fresh mint leaves. Serves 4.
Note: Fresh sprouts are available from vegetable sections of large supermarkets, health food shops and many greengrocers.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Servings: 
4

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