Stuffed Peppers with Feta & Bulgar Wheat Recipe

Ingredients

80g bulgar wheat
2 red peppers
1 red onion
1 tsp dried oregano
1 tsp fennel seeds
40g raisins
25g pine nuts
1 lemon
120g feta
100g kale

Prep: 15 mins | Cook: 30 mins

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Method

1. Warm your oven to 200°C/Fan 180°C/Gas 6. Fill your kettle and boil it. Tip the bulgar wheat into a heatproof bowl and pour in 150ml hot water from the kettle. Swirl to mix, pop a plate on the bowl, then set aside for 10-15 mins. The bulgar wheat will soak up the water and become tender.

2. Slice the red peppers in half and scoop out the seeds and white pith. Arrange the peppers, cut side-up, in a roasting tin and season with a pinch of salt and pepper. Slide the peppers into the oven and roast for 15 mins.

3. Meanwhile, peel and finely chop the onion. Pour 1 tsp oil into a medium-sized pan and warm over a medium heat. Slide in the onion and season with salt and pepper. Fry the onion, stirring occasionally, for 4-5 mins, till glossy. Stir in the dried oregano and fennel seeds, along with the pine nuts and raisins. Fry for a further 2 mins, then remove from the heat.

4. When the bulgar wheat is tender, drain off any excess water, if necessary. Scoop the spiced onion, raisins and pine nuts into the bulgar wheat. Grate in the lemon zest and crumble in the feta. Fold well to combine.

5. When the peppers have roasted for 15 mins, remove the roasting tin from the oven. Divide the bulgar wheat mixture evenly between the pepper halves (it doesn’t matter if they overflow a little). Slide the stuffed peppers back into the oven to bake for 15 mins.

6. Strip the kale leaves away from any tough stalks. Thinly slice the leaves then tip them into a large salad bowl. Squeeze the juice from the lemon onto the kale leaves and season with a pinch of salt. Pour over 1 tsp olive oil. Using your hands, thoroughly scrunch the kale leaves and dressing together for about 6-8 mins, rubbing the leaves till they become tender.

7. Divide the roast stuffed peppers between plates and serve with a handful of the massaged kale on the side.

8. No Waste, More Taste
Your kale cores can be woody, but that doesn’t mean they have to head to your compost heap. They are great turned into crisp and crunchy Kale Stalk Pakoras. To find the recipe, go to abelandcole.co.uk/recipes and search for ‘pakoras’.