Stuffed pointed peppers with bulgur

Method

Step 1. Preheat the oven to 180C.

Step 2. Cook the bulgur wheat in boiling salted water according to the pack instructions for 10-15 minutes. Drain and set aside. 

Step 3. Peel the red onion and cut into fine rings. Halve the tomatoes. Cut the cheese into small pieces. Halve the pointed peppers lengthways. 

Step 4. Season the bulgur with lemon zest, thyme, salt and pepper and mix in the pine nuts and 1 tbsp olive oil. 

Step 5. Place the pepper halves on a baking tray or oven dish and spoon in the bulgur mixture and top with the tomatoes and red onion. Add the cheese on top and bake for about 15 minutes. 

Step 6. Diagonally slice the spring onions. Serve the peppers drizzled with olive oil and sprinkled with spring onions.

Serves 4.