Stuffed Peppers with Bulgur

Hello dear friends,

I tried to spend the day quite relaxed. I had the measurements I mentioned in the morning, now the water rate in my body is normal, I have a little bit of fat. Also, I lost some strength in my right foot due to a hernia. My instructor recommended that I swim for 1 hour every day and wrote a program to strengthen my muscles. I will also try to attend pilates classes in the evenings. (if i can get my head out of work of course)

I was in the pool from morning to afternoon, but I only swam for 20 minutes if you collected it. Considering that I will go every day, I think I can increase the time to 1 hour in the coming days.

As for the stuffed peppers, I prepared it 2 days ago and it was very popular at home. What a fruitful stuffing that 4 people couldn't eat.

I guess that's where the difference from rice comes in. It is quite filling and delicious…

Now I leave you with the recipe.

Love…

Ingredients for Stuffed Peppers with Bulgur

• 10-12 bell peppers
• 2 medium onion
• 2 cloves of garlic
• 3 tomatoes (the skins will be reserved for the lid)
• 1,5 cups of bulgur (rice)
• 1 tea glass of olive oil
• 1 meal spoon tomato paste
• 1 cup of hot water
• salt, pepper
• Water to reach half of the stuffing

How to Make Stuffed Peppers with Bulgur Recipe?

1. Chop the onion and garlic. Peel the tomatoes, remove their skins and chop the insides for food. Wash and drain the bulgur.
2. Put the olive oil in the pot. Sift the onion and garlic with some salt and sauté. Add the garlic and fry for 1 minute. Add the tomatoes and fry until mashed.
3. Add the drained bulgur to the pot and fry for 2 minutes. Add salt, pepper and 1 glass of hot water and mix, when the water is gone, take it from the stove and let it cool.
4. Wash the pepper, remove the stems and empty the insides. Divide the mortar you have prepared for the peppers without compressing them too much.
5. Place the peppers in the pot (make sure there are no spaces between them). Add enough water to come halfway up the peppers. Close the lid of the pot and cook on low heat until the peppers soften, checking the water from time to time.
6. Serve warm or cold.