Stuffed dried peppers are one of the most beloved dishes in traditional Bulgarian cuisine. Their rich aroma and characteristic sweet flavor make them an excellent base for a variety of fillings. If you are looking for an interesting alternative to the classic versions stuffed with beans or rice, try this recipe for dried peppers filled with bulgur, mushrooms, and walnuts.
The combination of bulgur, juicy mushrooms, crunchy walnuts, and aromatic herbs creates a flavorful, meat-free dish—perfect for everyday meals, as well as for Christmas Eve and the Christmas fasting period.
Ingredients (4 servings)
10–12 dried sweet peppers
180 g bulgur
250 g mushrooms (button mushrooms)
1 onion
1 carrot
70 g walnuts
2 cloves of garlic
3 tbsp cooking oil
1 tsp paprika
1 tsp spearmint (dried)
Salt and black pepper to taste
350 ml water or vegetable broth (for the filling)
200 ml water (for baking)
Instructions
1. Preparing the dried peppers
Carefully wash the dried sweet peppers under running water to remove any dirt or debris.
Place them in a deep bowl and cover with hot—but not boiling—water. Let them soak for about 20–25 minutes, until they are soft enough to be stuffed without tearing. Remove them carefully and let them drain.
Tip: Do not soak the peppers for too long, as they may become too soft and tear during stuffing.
2. Preparing the flavorful filling
Finely chop the onion and carrot, and dice the mushrooms into small cubes.
Heat the oil in a deep pan and sauté the onion and carrot for about 4–5 minutes.
Add the chopped mushrooms and cook for another 6–8 minutes, until the liquid released by them has evaporated.
Add the finely chopped garlic and stir for about 30 seconds.
Add the paprika and stir immediately to prevent it from burning.
Add the pre-rinsed bulgur and mix it with the other ingredients.
Pour in 350 ml of hot water or vegetable broth. Add the salt, black pepper, and spearmint.
Cook over low heat for about 8–10 minutes, until the bulgur has absorbed most of the liquid but remains slightly undercooked.
Remove from the heat and add the coarsely chopped walnuts.
3. Stuffing the dried peppers
Carefully stuff each pepper with the prepared mixture of bulgur, mushrooms, and walnuts.
Do not pack the filling too tightly, as the bulgur will continue to swell during baking. Arrange the stuffed dried peppers snugly side by side in a greased baking dish.
4. Baking in the oven
Preheat the oven to 180°C (356°F) using the top and bottom heating elements.
Pour about 200–250 ml of warm water or vegetable broth into the baking dish. The liquid should cover the bottom without submerging the peppers.
Cover the dish with aluminum foil and bake for about 25 minutes.
Then, remove the foil and continue baking for another 10–15 minutes, until the peppers look appetizing and the bulgur has softened completely.
If the liquid evaporates too quickly, add a little hot water.
How to serve the stuffed dried peppers?
Stuffed dried peppers with bulgur, mushrooms, and walnuts are delicious whether served warm or slightly cooled.
You can serve them garnished with fresh parsley, a few drops of lemon juice, or alongside a fresh green salad.
For a richer flavor—provided you are not fasting—you can also add a spoonful of thick yogurt mixed with garlic.
Why use dried peppers instead of fresh ones?
Dried sweet peppers have a more concentrated flavor and a distinctive aroma that adds depth to homemade dishes.
When soaked properly, they regain some of their softness while retaining their unique flavor profile. This makes them particularly well-suited for stuffing with beans, rice, bulgur, or various vegetable mixtures. Furthermore, dried peppers can be stored for a long time under the right conditions, allowing you to enjoy their flavor even when fresh vegetables are out of season.
Little secrets for even tastier stuffed dried peppers
Use coarsely chopped walnuts. They add a pleasant texture and a subtle nutty flavor.
Do not overcook the bulgur; it should finish cooking in the oven.
Don’t skip the spearmint—it pairs perfectly with dried peppers and mushrooms.
Add a bit of smoked paprika if you prefer a richer, more intense aroma.
Let the finished dish rest for 10 minutes before serving.
Try Serena’s dried sweet peppers
To make delicious stuffed dried peppers, it is important to choose a high-quality product with a distinct aroma and well-preserved structure.
Serena’s dried sweet peppers are perfect for traditional Bulgarian recipes, meat-free dishes, and a variety of culinary experiments.
Explore our dried sweet peppers in the Serenhttps://e.serenaltd.com/product/36/susheni-sladki-chushki-bez-seme-100-naturalni-80-g.htmla online store and bring an authentic taste to your home kitchen.
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