| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 8g | 1g | 60g |
| sugars | fibre | protein | salt |
| 19g | 11g | 7g | 0.2g |
Why I Love Dutch Grilled Peppers with Bulgur and Raisins
One of my newest prize dishes, the Dutch dish known as Grilled Peppers with Bulgur and Raisins, is a melody of flavors that I have quickly come to cherish. While it might seem to stray from my comfort zone of Afro-Southern fusion, this distinctive creation is one that brings an unexpected yet welcome taste to my kitchen.
A Clash of Culinary Cultures
In my constant journey of culinary exploration, I encountered the renowned Dutch chef, Robert Kranenborg. Kranenborg’s knack for incorporating diverse ingredients in all his dishes was truly inspiring. Influenced by his adventurous culinary approach, I decided to take on the Grilled Peppers with Bulgur and Raisins in my own kitchen. The outcome felt like a midsummer’s night feast in the heart of Amsterdam; the intermixing of the spicy pepper fused with the sweetness of the raisins and the profound, nutty goodness of the bulgur wheat.
The Ingredient Lineup: A Story of Its Own
Consider the delicate sweetness of golden raisins, the wholesome, nutty depth of bulgur wheat, and the fiery flavor profile that ground cumin and cayenne pepper bring. Let’s not forget the quintessential bell pepper, grilled to perfection, adding depth and a little char to the overall dish. It’s a unique palette of ingredients that tells its own story, a narrative of flavors bursting with every mouthful that you won’t have expected, yet will enjoy thoroughly.
Pairing with Afro-Southern Delights
Even though the Grilled Peppers with Bulgur and Raisins hails from a Dutch cuisine, it delivers versatility that allows it to pair well with Afro-Southern meals. Imagine enjoying it alongside Jolof rice, or fried plantains for added contrast and depth. For a more Southern fare, it can add a savory, international flair to the traditional collard greens or cornbread. The sweetness, heat, and texture make this delectable Dutch dish a flexible addition to many meals.
Why do I love this recipe? The Grilled Peppers with Bulgur and Raisins not only offers an exciting taste experience but also bridges the gap between my love for Southern cooking and the exploration of other cultures’ culinary wisdom. It’s an adventure for your taste buds, a melting pot of flavors, all elegantly encapsulated in a simple and nourishing dish. And as I’ve discovered, good food always tells a great story.
What You’ll Need
- 4 large bell peppers
- 1 cup of bulgur wheat
- 2 cups of vegetable stock
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of cayenne pepper
- 1 cup of golden raisins
- 2 tablespoons of olive oil
- Salt to taste
- Pepper to taste
- Chopped parsley for garnish
Method
Step One
Preheat your grill. While it’s heating, halve the bell peppers and remove their seeds. Drizzle the peppers with some olive oil and sprinkle with salt and pepper.
Step Two
As the grill heats, you can prepare the bulgur. Rinse the bulgur wheat under cold water until the water runs clear. Add it to a pot with the vegetable stock and bring it to a boil. Once it’s boiling, reduce the heat and let it simmer until it’s soft and all the stock has been absorbed, which should take about 15 to 20 minutes.
Step Three
While the bulgur is cooking, heat the rest of the olive oil in a sauté pan. Add in the chopped onion and minced garlic, and cook until the onion becomes translucent.
Step Four
Add the cumin, paprika, and cayenne to the onions and garlic. Stir to combine everything and let it cook for a few minutes more to meld the flavors. Then, add in the golden raisins and cooked bulgur wheat. Stir well and season to taste with additional salt and pepper if needed.
Step Five
Grill the bell peppers until they’re charred lightly and softened, about 10 minutes. Once they’re done, stuff each pepper half with the bulgur mixture.
Step Six
Return the peppers to the grill. Cover it and cook for another 5 to 10 minutes, until the stuffing is heated through and the peppers are nicely charred.
Step Seven
Remove the stuffed peppers from the grill and let them cool slightly before serving. Sprinkle some chopped parsley as garnish on top before serving. Enjoy your grilled peppers with Bulgur and Raisins!
