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Falafel Stuffed Peppers with Muhamarra Sauce

Falafel Stuffed Peppers with Muhamarra Sauce

  • cauldron-prep-icon

    Prep

    20 minutes

  • cauldron-cook-icon

    Cook

    25 minutes

  • cauldron-serves-icon

    Serves

    4

  • cauldron-cuisine-icon

    Cuisine

    Middle Eastern

Stuffed peppers is a dish that every vegetarian has in their arsenal. But have you tried stuffing them with falafel? The combination of sweet pepper, tasty falafel and a spicy sauce will be one that you’ll find yourself cooking for lunch and dinner!

  • Prep

    20 minutes

    cauldron-prep-icon
  • Cook

    25 minutes

    cauldron-cook-icon
  • Serves

    Serves 4

    cauldron-serves-icon

Ingredients

Ingredients
Method

Ingredients

  • For the falafel stuffed peppers:

  • 1 pack of Cauldron Falafels, crumbled

  • 50 g cooked bulgar wheat

  • 1 clove of garlic, crushed

  • 10 cherry tomatoes, quartered

  • 10 g coriander, finely chopped

  • 10 g parsley, finely chopped

  • 1 lemon, zested

  • 1 tsp sumac

  • ¼ tsp salt

  • ¼ tsp black pepper

  • 4 romano peppers, halved lengthways


  • For the Muhamarra sauce:

  • 150g roasted red peppers

  • 50g fresh breadcrumbs

  • 50 g walnuts, finely chopped

  • ½ tbsp Aleppo chilli flakes

  • ½ tsp ground cumin

  • 1 tbsp pomegranate molasses

  • 1 tbsp lemon juice

  • Salt and black pepper, to taste


Method

Preheat your oven to 190 C.

Combine bulgar wheat with the crumbled falafels, garlic, cherry tomatoes, coriander, parsley, lemon, sumac, salt and pepper. Press this mixture into the peppers and place on a lined baking sheet. Transfer to the oven to bake for 25 minutes.

Meanwhile, to make the Muhamarra sauce, place all ingredients in to a food processor and pulse until you have a rough paste.

Serve the peppers with the Muhamarra sauce.