STUFFED PEPPERS

SERVES 4-6 / PREPARATION: 20 MIN / COOKING: 30 MIN

4-6 red, yellow and green peppers for the stuffings BULGUR AND BEANS 250ml (1c) boiling hot vegetable stock 250ml (1c) bulgur 2 garlic cloves, crushed 4 spring onions, chopped oil 5ml (1t) ground cumin 2ml (½t) ground coriander 1 can (400g) cannellini or borlotti beans or 250ml (1c) cooked black-eyed peas 125ml (½c) sultanas or chopped dried apricots 125ml (½c) chopped almonds 60ml (¼c) chopped fresh coriander salt and pepper SPINACH AND CHICKPEAS

1 onion, chopped 2 garlic cloves, crushed oil, for shallowfrying generous handful baby spinach 100g sundried tomatoes in vinaigrette, chopped 1 can (400g) chickpeas, drained 10-12 black olives, pitted and chopped

Preheat the oven to 180°C. Grease a baking sheet. Cut the stem ends off the peppers and set aside (don’t discard). Remove the white core and seeds. 1 Bulgur and beans stuffing Soak the bulgur in the stock until rehydrated. Heat for 1 minute or more in the microwave, then loosen with a fork. 2 Stir-fry the garlic and onion in oil until soft. Add the spices and mix well. 3 Add the onion mixture, beans or peas, sultanas or apricots, nuts and herbs to the bulgur. Season with salt and pepper. 4 Spinach and chick peas stuffing Stir-fry the onion and garlic in a little oil until soft. Add the spinach and sundried tomatoes and stir-fry until the spinach has wilted. Add the chickpeas and olives. 5 To finish Put the

stuffings separately in the hollowed peppers, return the stems and arrange on the baking sheet. Bake for 20-30 min utes or until the peppers are soft. Serve warm.