Fill the kettle and boil it. Fill a pan with hot water from the kettle. Add a pinch of salt. Cover. Bring back to the boil. Rinse the bulgar wheat. Add to the pan. Pop on the lid. Simmer for 8-10 mins till tender. Drain well and pop into a bowl.
Heat the oven to 180°C/Fan 160°C/Gas 4. While the bulgar wheat cooks, trim the spring onions. Finely slice them. Peel and grate or crush the garlic. Rinse the winter purslane. Pat dry.
Pick the leaves off the parsley and mint sprigs. Finely chop them. Finely grate or pare the zest from the lime. Juice it. Pop it all into the bowl with the bulgar wheat.
Heat a dry frying pan over a low heat. Add the almonds. Toast for 2 mins. Shake the pan often till the almonds are golden. Tip into the bowl.
Add 1 tsp olive oil to the frying pan. Add the spring onions. Season. Fry for 4-5 mins till the spring onions are soft. Stir often. Add the garlic. Fry for another min till it smells garlicky.
Add the spring onions and garlic to the bowl. Add 1 tsp olive oil and stir to mix. Taste and add a little salt and pepper if you think it needs it.
Halve the peppers. Scoop out the seeds and white bits. Pop into a roasting tin or onto a baking tray. Spoon the stuffing into the peppers. Save any extra stuffing to go on the side of the peppers as a salad. Bake the peppers for 25 mins.
Pop 1 tbsp vinegar into a small bowl. Add 1 tbsp olive oil and some seasoning. Whisk to make a dressing. Drizzle over the purslane. Toss to mix. Serve with the peppers and any extra bulgar wheat stuffing on the side.