Stuffed Peppers

INGREDIENTS

• 600g bulgur wheat
• 2 red peppers
• 4 green peppers – diced into small chunks
• 1 zucchini - diced into small chunks
• 1 brinjal - diced into small chunks
• 1 onion – finely chopped
• 50g frozen peas
• 15g tomato puree
• 1 tbsp parsley – finely chopped
• 2 lemons
• 1 tbsp fresh mint – finely chopped
• 20ml olive oil
• 1 tsp cumin seeds
• 25g panko breadcrumbs
• 25g parmesan

PREPARATION:

Prepare first: To make the panko breadcrumbs, put three or four slices of stale bread into a food processor then allow to dry out in a warm oven for a few minutes. Combine with parmesan and set aside.

Place the bulgur wheat in bowl, cover with boiling water, stir well and leave for 15 minutes (refer to packaging for full instructions). Refresh in cold water, drain and set aside.

Toast cumin seeds in a hot pan, without oil. Shake the pan to keep the cumin moving and toast till the seeds crackle and pop.

Sauté the onion and (crushed) garlic for 3 minutes then add zucchini, peppers and brijal chunks and cook for 5 minutes. Stir in tomato puree, peas, cooked bulgur wheat, cumin seeds, mint, parsley and the juice of 1 lemon. Season to taste and set to one side.

Halve and deseed the red peppers, fill with the bulgur wheat mix and top with the crumb mix. Place on a roasting tray and bake at 180 degrees for 10 minutes.

Remove from the oven and serve.