Peppers Stuffed With Sprouts And Tabouli
|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|
|Freshly ground pepper||To Taste|
|Mint leaves||3 (for garnish)|
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.