Ingredients
- 2 bell peppers
- 1tbs vegetable oil
- Salt and pepper
- 100g bulgur wheat
- 1 vegetable stock pot
- 1tsp ground cumin
- 1tsp all-purpose seasoning
- 50g feta, crumbled
- Handful fresh spinach leaves
- 30g jarred piquillo peppers, thinly sliced
- 2tbs pomegranate seeds
- Handful fresh mint leaves, chopped
- Preheat the oven to 200 degrees.
- Slice the peppers in half lengthways and scoop out the seeds and white membrane.
- Drizzle the halved peppers with oil and season with salt and pepper. Place on a tray and roast in the oven for 10 minutes at 200 degrees, then remove from the oven.
- While the peppers are roasting, cook the bulgur wheat. Place 200ml of water in a small saucepan on a high heat and add the stock pot, cumin powder and seasoning. Stir in the bulgur wheat and bring to the boil, then place a lid on the pot and remove from the heat. Allow to sit for 10 minutes, then strain (if needed) and spread the bulgur on a tray to cool slightly and prevent from overcooking.
- Into a large bowl add the bulgur wheat, spinach, crumbled feta and sliced piquillo peppers. Stir to combine, then spoon the mix into the roasted red peppers and place back in the oven to roast at 200 degrees for 10 minutes, then remove.
- Garnish the stuffed peppers with pomegranate seeds and chopped mint leaves and serve.
