For the peppers:
1 cup uncooked bulgur wheat
1 can cooked chickpeas
⅓ cup pitted olives, halved
1 cup packed chopped baby spinach leaves
4 oz halloumi cheese, chopped into pea-sized pieces (about ⅔ cup)
¼ teaspoon salt
¼ teaspoon pepper
1 ½ teaspoons ground cumin
5 bell peppers
For the sauce:
1 cup packed chopped mint
½ cup Greek yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove, coarsely chopped
⅛ teaspoon salt
⅛ teaspoon pepper
An Oldways recipe, courtesy of Kelly Toups
Links
[1] https://oldwayspt.org/grain/bulgur