Taking inspiration from the incredibly flavour-packed world of Middle Eastern food, my Tabbouleh stuffed peppers with a drizzle of sumac lemon dressing creates a delicious colourful side dish. It’s sweet and nutty with loads of herbs.
Tabbouleh, traditionally is made with bulgar wheat, but, naturally gluten-free, millet is a brilliant alternative, soaking up any flavours. With loads of parsley and a hint of mint, this traditional Levantine salad is a far cry from what you may be used to being served at the kebab shop.
The sumac lemon dressing balances the sweetness from the roasted red peppers, so don’t skimp on the flavourings. The proportions are only guidelines, just remember to taste as you go.
This dish is delicious served at room temperature or slightly warmed, assemble the dish when millet and red peppers are cooked.
Tabbouleh Stuffed Peppers
Roasted Red peppers
I used romano peppers from our garden, half red capsicums would work well too. Allow one to two red peppers per person.
Preheat oven to 180ºC.
On a chopping board, cut a T-shaped slit in the red peppers; start at the top near the stem, like your going to cut it off, but only cut partway through. Cut a slit from the top to the tip. Gently scrape out the seeds
Lay on a lined baking tray and bake for 20-25 minutes or until soft.
Let cool slightly before filling with millet tabbouleh or store in an airtight container in the fridge if preparing ahead.
- 1/2 cup millet
- 1 vegetable stock or water
- 1 cup chopped parsley
- 2-3 tbsp chopped mint
- 1/2 cup chopped red onion
- 2-3 diced tomatoes
- 2 tbsp extra virgin olive oil
- zest and juice of a lemon
- sea salt and pepper
Put water or vegetable stock in a pot with the millet. Cover with a lid and bring to the boil.
Reduce the temperature and simmer, when the liquid has been absorbed and holes will appear in the surface. Remove from heat and leave for 10 minutes before fluffing with a fork.
Add other ingredients and season to taste.
Sumac lemon dressing
- juice and zest of a lemon or a tablespoon of finely diced preserved lemon
- 1-2 tsp sumac
- 1 cup cashew yoghurt or aquafaba mayo
- 2-4 cloves garlic, minced
Add cashew yoghurt or mayo to a bowl then add the flavourings. Start with small amounts, stir and taste as you go.
Chef’s tip: Remember that that flavours will develop with time, so if making ahead of time, start with smaller amounts of strong flavours like garlic and salt. Taste and re-season before serving.