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Peppers stuffed with bulgur, olive oil, vegetables; healthy main dish
In season: Summer · Autumn
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Stuffed Peppers with Bulgur (160 g) has 176 calories. That works out to 110 calories per 100 g. It contains 29.1 g of carbs, 5 g of protein, 4.3 g of fat and 5.1 g of fiber. Its 76.8 mg of Vitamin C covers 85% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
110
KCAL / 100G
Carbs
18.2g
· 7% DV
Protein
3.1g
· 6% DV
Fat
2.7g
· 3% DV
Fiber
3.2g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 66% · Protein 11% · Fat 23%
Vitamins
Vitamin C
48mg · 53% DV
Vitamin A
140µg · 16% DV
B6
0.18mg · 11% DV
Vitamin E
1.3mg · 9% DV
Minerals
Zinc
1mg · 9% DV
Phosphorus
54mg · 8% DV
Iron
1mg · 6% DV
Potassium ⭐
210mg · 6% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 110 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.37g
MONOUNSATURATED
1.22g
POLYUNSATURATED
0.32g
Omega 6:3 ratio 7.3:1
Above the ideal 4:1 (7.3:1).
It can work as either, depending on portion size. Adding yogurt, a bean dish, or a salad makes it feel more complete and satisfying as a meal.
Dry filling usually comes from too little liquid, too little oil, or overcooking. A bit more water, grated tomato, or olive oil in the filling helps keep it softer.
Very high heat and long cooking can toughen the peppers and bring out bitterness. Gentle simmering with enough liquid usually gives a sweeter, softer result.
It is often easier to use as a pre-workout meal a couple of hours beforehand because bulgur provides steady energy but also contains fibre. After training, pairing it with a protein-rich side can make it more recovery-friendly.
Yes, but a very large portion late in the evening may feel heavy for some people. Keeping the portion moderate and the sides simple is usually more comfortable.
Bulgur usually gives a nuttier taste and a firmer, grainier texture than rice. Many people also find it more filling because it contains fibre.
Once cooked and cooled, it generally keeps for up to 3 days in an airtight container in the fridge. It should not be left at room temperature for long.
Yes, it freezes well enough, though the pepper texture may soften after thawing. Freezing in single-meal portions makes reheating easier.
Yogurt, tzatziki-style sides, tomato salad, and lentil dishes pair especially well with it. These combinations can add freshness or extra protein, depending on what the meal needs.
People with sensitive digestion, reflux, or symptoms triggered by onion, garlic, or peppers may tolerate it less well. If it is made salty, those monitoring sodium intake should also pay attention to the recipe and portion.
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Nutrition data compiled from USDA FoodData Central and scientific sources.