How to make Stuffed Peppers: easy and vegetarian - Big Green Egg

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Lower in fat and calories, or more budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

More nutritious or a cheaper alternative.

Ignite the charcoal in the Big Green Egg and heat the EGG with the ConvEGGtor to 200 °C.

Cut off the tops off the bell peppers or a lengthwise strip of the pointed peppers and remove the seeds.

In a bowl, combine the cooked bulgur, grated cheese, sliced mushrooms, finely chopped yellow chilli pepper, and green olives.

Sprinkle the spices and grate half the orange peel into the mixture; mix thoroughly.

If using bell peppers, place them on the Stainless Steel Grill Rings and fill with the stuffing mixture.

Place the stuffed peppers on the grid and close the EGG lid to cook for about 20 minutes.

For the yoghurt sauce, combine the yoghurt with the other half of the orange peel, lime peel, and juice, and finely chopped mint and coriander; season with pepper and salt to taste.

Remove the peppers from the EGG and serve with the yoghurt sauce over them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens