Stuffed Bell Pepper Cups with Tabbouleh & Greek Yogurt
25 min
Veggie
94597
For 2 Portions
300 g
Greek yogurt
80 g
bulgur
50 g
tomato
30 g
parsley, fresh
20 g
chives, fresh
10 g
mint, fresh
2
red bell pepper
1
lemon
1/2
red onion
5 tbsp
olive oil
pepper
salt
1. All set?
2. Cook bulgur according to package instructions. Set aside and allow to cool.
3. Meanwhile, wash parsley, shake dry, and chop.