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These Tabbouleh Stuffed Peppers are a fresh, Mediterranean-inspired dish perfect for summer. Bell peppers are baked until tender and filled with tabbouleh—a vibrant mix of bulgur wheat, green onions, parsley, and tomatoes. Enhance the flavor with optional add-ins like pine nuts, chickpeas, feta cheese, or a drizzle of tahini garlic sauce.
Stuffed peppers have always been a favorite of mine. I love the tender roasted bell peppers paired with a delicious stuffing inside.
Today’s Tabbouleh Stuffed Peppers are so easy to make and the perfect light summer meal. These stuffed peppers are filled with Tabbouleh which is one of my all-time favorite salads that I ate growing up.
You could also try some of my other tabbouleh recipes like this Greek Tabbouleh, Kale Cucumber Tabbouleh or Cauliflower Tabbouleh in the peppers.
With farmers market season approaching and gardens starting to flourish, this is a great recipe to have on hand for using up fresh produce.
I prefer red bell peppers for their natural sweetness when roasted, but any color will work. While these stuffed peppers are vegan, you can easily customize them. Try adding feta cheese, chickpeas, white beans, ground beef, or turkey—just note they’ll no longer be vegan.
They’re perfect for meal prep and reheat well throughout the week. I love having easy meatless meals like these Vegan Stuffed Peppers that the whole family enjoys.
If you like stuffed peppers you also might like these Stuffed Poblano Pepper Recipe, Grilled Stuffed Peppers or this Instant Pot Stuffed Pepper Soup.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Parsley: Fresh parsley is the star of tabbouleh, adding a clean, herby flavor and vibrant green color. Use flat-leaf parsley for the best texture and taste.
- Tomatoes: Juicy, chopped tomatoes add brightness and a subtle acidity to balance the herbs and grains. Ripe, in-season tomatoes work best for full flavor.
- Green Onions: Green onions offer a gentle onion flavor that adds depth without overpowering the dish. Both the white and green parts can be finely sliced and mixed into the tabbouleh.
- Mint: Fresh mint adds a cool, refreshing contrast to the parsley and lemon. It brings a traditional twist and a burst of flavor to the stuffing.
- Bulgur Wheat: This provides a nutty flavor and satisfying texture to the tabbouleh. It’s quick-cooking and soaks up all the flavors from the lemon juice and olive oil.
- Lemon Juice: Freshly squeezed lemon juice gives the tabbouleh a bright, tangy kick. It enhances the freshness of the herbs and balances the richness of the olive oil.
Ways to Modify this Recipe
- Cheese: Add feta, goat cheese, or mozzarella for a vegetarian option. Use vegan cheese to keep it fully plant-based.
- Nuts: For crunch and flavor, try pine nuts, slivered almonds, cashews, or pistachios.
- Beans: Boost protein with chickpeas, white beans, or black beans.
- Spices: Season with Italian seasoning, sumac, za’atar, chili powder, oregano, thyme, or paprika.
- Grain: Swap bulgur for quinoa, farro, brown rice, white rice, or freekeh.
- Vegetables: Mix in diced celery, radish, carrots, or red onion for extra texture.
- Tomato Sauce: Add sauce to the baking dish or inside the peppers for extra moisture and flavor.
How to Make Tabbouleh Stuffed Peppers
Step 1: Prepare the Peppers: Preheat the oven to 425 degrees F. Cut the peppers in half and remove the seeds and membranes. Place the peppers in a 9 by 13 baking dish or you can put them on a baking sheet lined with parchment papper.
Use your hands or a brush to rub olive oil on both sides of the peppers. Sprinkle salt and pepper over each of them.
Step 2: Bake Peppers: Bake the peppers in a baking dish for 20 minutes. This helps them cook more quickly once they are stuffed.
Step 3: Create Tabbouleh: Rinse the bulgur wheat. Soak it in cold water for 10 minutes. Drain the excess water by using your hands to squeeze the water out. Set aside.
Put the parsley, tomatoes, green onions, mint and bulgur wheat into a large bowl and gently mix.
Mix the lemon juice and olive oil in small bowl and pour over the vegetable mixture in the large mixing bowl and mix well. Stir, taste, and adjust seasoning (add salt and pepper to taste).
Step 4: Add Tabbouleh to Peppers: Remove the peppers and scoop tabbouleh into each of the peppers saving a small amount of the tabbouleh to top on each pepper when you pull them out of the oven.
Step 5: Bake Peppers: Turn the oven down to 350 degrees. Bake the peppers for another 20-30 minutes or until the tabbouleh is heated through and the peppers are tender.
Remove the stuffed peppers and add a small scoop of fresh tabbouleh to each bell pepper if you want.
Storage Tips
Store these peppers in an airtight container for up to 3 days. To reheat you can cook them in a skillet over medium high heat or you can even air fry them to reheat. I do suggest eating these right away as they are the most fresh the first day!
Recipe FAQ
Fine or medium bulgur works best for tabbouleh, it softens quickly and blends easily with the herbs and vegetables. Soak it in hot water or broth until tender, then fluff with a fork.
For more tender peppers, par-bake them cut-side down at 375°F for 10–15 minutes before stuffing. This helps them soften and reduces total bake time. Fill peppers fully but loosely, don’t compress the stuffing. It keeps the texture light and allows for even cooking.
More Mediterranean Recipes
Vegetarian
Fattoush Salad
Vegetarian
Easy Stuffed Grape Leaves
Mediterranean
Easy Spinach Fatayer Recipe (Lebanese Spinach Pies)
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Tabbouleh Stuffed Peppers
Ingredients
- 4 large red bell peppers, cut in half, seeds and membranes removed
- Olive oil
- Salt and pepper
- 1/4 cup pine nuts {optional}
For the tabbouleh:
- 2 bunches of curly parsley, finely chopped
- 2 cups diced tomato, about 4 to 5 large tomatoes
- 6 green onions, white and green parts chopped
- 1/4 cup fresh mint, chopped
- 1 cup extra fine bulgur wheat
- 1 lemon, juiced
- 1/4 cup extra virgin olive oil
Instructions
For the peppers:
- Preheat the oven to 425 degrees F.
- Cut the peppers in half and remove the seeds and membranes. Place the peppers in a 9 by 13 baking dish or you can put them on a baking sheet lined with parchment pepper.
- Use your hands or a brush to rub olive oil on both sides of the peppers. Sprinkle salt and pepper over each of them. Cover and bake the peppers for 20 minutes. This helps them cook more quickly once they are stuffed.
- Remove the peppers and scoop tabbouleh into each of the peppers saving a small amount of the tabbouleh to top on each pepper when you pull them out of the oven.
- Turn the oven down to 350 degrees. Cover and bake the peppers for another 20-30 minutes or until the tabbouleh is heated through and the peppers are tender.
- Optional: You can add the pine nuts to the bell peppers with about 5 minutes left to cool so they don't burn.
- Remove the stuffed peppers and add a small scoop of fresh tabbouleh to each bell pepper if you want. Serve with a lemon wedges.
For the tabbouleh:
- Rinse the bulgur wheat. Soak it in cold water for 10 minutes. Drain the excess water by using your hands to squeeze the water out. Set aside.
Put the parsley, tomatoes, green onions, mint and bulgur wheat into a large bowl and gently mix. - Mix the lemon juice and olive oil in small bowl and pour over the vegetable mixture in the large mixing bowl and mix well. Stir, taste, and adjust seasoning (add salt and pepper to taste).
Notes
- You will notice I add fresh tabbouleh at the end to the baked stuffed peppers. I like the look of the fresh tabbouleh on top of the peppers when I serve it to guests. You can skip this step if you would prefer all of the tabbouleh be warmed through.
- Try adding other ingredients like chickpeas, feta cheese, a sprinkle of sumac or za’atar or a drizzle of a tahini sauce before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This worked exactly as written, thanks!
Looks like it will be perfect for my daily routine.
They are my new favorite for summer! 🙂 Or really any time of year.