• Course

    Main course

  • Category


  • Cooking technique


  • Level


  • Prep time

    15 minutes

  • Cook time

    20 minutes

  • Total

    35 minutes

  • Amount

    4 persons

This video shows you how to make Stuffed Peppers with bulgur on the Big Green Egg. It is an easy, vegetarian recipe that is sure to please all!


For the filling

  • 4 peppers
  • 200g cooked bulgur
  • 150g grated (mature) cheese
  • 4-6 mushrooms
  • ½ tsp yellow chilli pepper
  • 10-15 green pitted olives
  • 1 tbsp smoked paprika powder
  • 1 tbsp ground cumin seeds
  • ½ tbsp ground coriander
  • 1 tsp chilli flakes
  • 1 unsprayed orange

For the yoghurt sauce

  • 300 ml full-fat yoghurt
  • 1 unsprayed lime
  • 2 sprigs of mint
  • 2 sprigs of coriander


  1. Ignite the charcoal in the Big Green Egg and heat,  the EGG, with the conEGGtor, to 200 °C.
  2. In the meantime cut off the tops off the bell peppers or a lengthwise strip of the pointed peppers and remove the seeds.
  3. Add the cooked bulgur to a bowl and add the grated cheese. Cut the mushrooms into slices and finely cut the chilli pepper and add together with the olives. Sprinkle the spices and grate half the orange peel (you can use the other half for the yoghurt sauce) over the dish. Mix thoroughly.
  4. If you’re using bell peppers, place the peppers on the Grill Rings. Fill the peppers.
  5. Place the stuffed peppers on the grid and close the EGG lid. Preparation time: about 20 minutes In the meantime place the yoghurt for the yoghurt sauce in a dish. Sprinkle the other half of the orange peel on top (you can squeeze the juice and drink it). Sprinkle the lime peel over the yoghurt and squeeze the juice. Pick the leaves from the mint and the coriander and chop them finely. Stir the lime juice and the finely chopped mint and coriander with pepper and salt to taste through the yoghurt.
  6. Remove the peppers from the EGG and scoop the yoghurt sauce over it. If you’re using bell peppers, you can place the top back on the pepper.

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