Day 5

Here's a delicious and unique vegan recipe that combines flavorful stuffed bell peppers with hearty bulgur and refreshing watermelon for a perfect summer dish:

Stuffed Bell Peppers with Bulgur and Watermelon Recipe:

Ingredients:

• 4 large bell peppers, any color
• 1 cup bulgur wheat
• 2 cups water
• 1/2 teaspoon salt
• 1 small red onion, diced
• 1 small cucumber, diced
• 1 small red bell pepper, diced
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 small seedless watermelon, cut into small cubes

Instructions:

1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Place the bell peppers in a baking dish.
3. In a medium saucepan, bring the water and salt to a boil. Add the bulgur, stir to combine, then reduce the heat to low and cover the pot. Cook for 12-15 minutes, or until the bulgur is tender and the water is absorbed.
4. In a large bowl, combine the cooked bulgur, red onion, cucumber, red bell pepper, parsley, mint, lemon juice, olive oil, salt, and pepper. Mix well to combine.
5. Spoon the bulgur mixture into the bell peppers, filling them to the top.
6. Bake the stuffed bell peppers in the preheated oven for 25-30 minutes, or until the bell peppers are tender and the filling is heated through.
7. While the bell peppers are baking, prepare the watermelon by cutting it into small cubes.
8. Serve the stuffed bell peppers hot or at room temperature, topped with the watermelon cubes.

This stuffed bell pepper recipe is not only vegan, but also packed with flavor and nutrition. The bulgur provides a satisfying base, while the fresh vegetables and herbs add a variety of flavors and textures. The watermelon cubes add a refreshing sweetness that complements the savory filling of the bell peppers. This is a perfect summer dish that will impress your guests and leave you feeling satisfied and nourished.