Bulghur wheatstuffed capsicums

MAKES 6

These are perfect for a vegetarian meal or to accompany your meat meal. If you’re not familiar with the grain bulghur wheat, this recipe is a great introduction to it.

½ cup bulghur wheat

½ cup either boiling water

or vegetable stock

3 tbsp olive oil

½ cup onion, finely chopped

½ cup mushrooms, finely

chopped

2 tbsp parsley, chopped

½ tsp cumin

½ tsp sea salt and black pepper

100g cup crumbled feta,

plus extra to garnish

3 small capsicums, a mix of red, orange or yellow, halved lengthwise or through the middle, removing the seeds and membranes

Splash of olive oil

½ cup water

1 Preheat oven to 180°C. Grease an oven-proof dish large enough to snugly fit the capsicum halves.

2 Cover the bulghur wheat in boiling water, then cover and leave to sit for 12-15 minutes. Fluff with a fork. If it’s not completely cooked, don’t worry, it will cook more when the stuffed capsicums get baked.

3 Heat the oil in a pan and sauté the onions and mushrooms until just soft. Then mix them with the parsley, cumin, salt and pepper and cooked bulghur and feta.

4 Spoon the mixture into each capsicum and fit them into the prepared dish. Crumble a bit more feta over each and drizzle a little olive oil over. Pour the ½ cup of water into the dish and cover with tin foil. Bake for ½ hour, then remove the foil and cook for a further ½ hour until the capsicums are tender.

5 Serve two per person as a main meal with a salad and crusty bread or as a side with steak or chops.