Roasted pepper eetch boats

Roasted pepper halves become edible bowls for lemony tomato bulgur. Roast the peppers while the filling hydrates.

This recipe has not been kitchen-tested.

This is an original ArmenianFood.Delivery brand concept. It has no ancient provenance. It has not been kitchen-tested, and exclusivity is not guaranteed.

Prep: 30 min · Cook: 35 min · Serves: 4

Ingredients

• 600 g — sweet pepper
• 180 g — fine bulgur
• 120 g — onion
• 40 ml — olive oil
• 35 g — tomato paste
• 180 g — tomatoes
• 270 ml — water
• 25 g — parsley, washed
• 25 ml — lemon juice
• 4 g — salt

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Halve peppers, remove seeds and brush with half the oil. Roast cut-side up at 200°C for 20–25 minutes until tender. Keep warm while preparing the eetch filling with the remaining oil.
3. Soften chopped onion in oil for 7 minutes. Stir in tomato paste and chopped tomatoes for 3 minutes. Add water and salt, bring to a boil, stir in fine bulgur, cover and remove from heat for 20 minutes.
4. Fold lemon and parsley into the hydrated bulgur. Spoon into roasted pepper halves and serve warm, not tightly packed.
5. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Wheat and gluten
• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.