Spanish Smoky Stuffed Grilled Peppers
with Roasted Garlic Aioli
Cooking time
15 minutes
Servings
2/4
Calories
610 /serving
The star of this veg fest is our A la Plancha spice blend, featuring smoky paprika that places us straight in Spain. The fluffy bulgur stuffing is bursting with tangy cherry tomatoes. Grilling sweet peppers sweetens the deal, as do roasted garlic aioli, parsley and almonds for toppings.
We will send you:
- 140g Cherry tomatoes
- 14g Parsley
- 2 Sweet peppers
- 60ml Mayonnaise
- 30ml Red wine vinegar
- 15g Minced roasted garlic
- 25g Almonds
- 80g Bulgur
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, smoked paprika, silicon dioxide, turmeric, cayenne pepper, citric acid)
Contains: Almonds • Eggs • Sulphites • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
41 g
Saturated Fat
4 g
Sodium
220 mg
Total Carb
51 g
Sugars
12 g
Protein
11 g
Fibre
14 g
Preparation
Toast the almonds
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Heat a medium, dry pot on medium.
- Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant.
- Transfer to a plate and reserve the pot.
Cook the bulgur
- Chop the parsley leaves and stems.
- In the reserved pot, heat a drizzle of oil on medium-high.
- Add the tomatoes, ½ the garlic, ½ the spices and S&P. Sauté, 2 to 3 min., until beginning to soften.
- Add ⅔ of the vinegar and sauté, 30 sec. to 1 min., until mostly evaporated.
- Add the bulgur, ½ cup water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed.
- Add ½ the parsley. Fluff the bulgur.
Grill the sweet peppers
- Meanwhile, halve and core the sweet peppers lengthwise. In a medium bowl, toss with a drizzle of oil, the remaining spices and S&P.
- Add to the BBQ (or pan) and grill, 3 to 4 min. per side, until beginning to soften.
- Transfer to a plate.
Make the aioli
- Meanwhile, in a small bowl, combine the mayo, remaining garlic and vinegar, 1 tsp water (double for 4 portions) and S&P.
Plate your dish
- Divide the sweet peppers between your plates.
- Stuff with the bulgur.
- Drizzle with the aioli.
- Garnish with the almonds and remaining parsley. Bon appétit!
