Average: 5 (1 vote)
Active time
25 minutes
Total time
1 hour, 20 minutes
5 peppers
Serving Size
1 pepper with 1/5 of sauce

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

  1. Set oven to 400°F. While the oven preheats, cook the bulgur according to package instructions.
  2. In a large bowl, combine the cooked bulgur with the chickpeas, olives, spinach, halloumi, salt, pepper, and cumin.
  3. To prepare the peppers for stuffing, slice off the stemmed top, then use a paring knife to remove the ribs and seeds from the interior. Stuff the peppers with the bulgur mixture,
  4. Set peppers in a baking dish lined with about an inch of water and bake for 1 hour.
  5. While the peppers are cooking, add all sauce ingredients to a blender or food processor and blend until smooth. Top cooked peppers with a generous dollop of sauce before serving.

An Oldways recipe, courtesy of Kelly Toups


Calories: 370
Total Fat: 15g
Saturated Fat: 5g
Sodium: 630mg
Carbohydrate: 45g
Fiber: 12g
Sugar: 8g
Protein: 17g

Yield: 5 peppers

Serving Size: 1 pepper with 1/5 of sauce

How'd it Taste?

My husband is originally from Turkey, so he loves dolma. We didn't have spinach, so I added shredded carrot instead. And opted for Mozerella cheese, as we couldn't find Halloumi. It turned out delicious, the sauce was wonderful too. I used dry mint, as we didn't have fresh, and added an extra clove of garlic. Will for sure cook this recipe again, and will get the spinach, and Halloumi next. Thank you for sharing!

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