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Peppers with a tangy feta stuffing

Celia Brooks Brown from Great Food Bites
Quick and easy to make and packed with flavour, these grilled peppers from Celia Brooks Brown make a great meat-free meal

Peppers with a tangy feta stuffing

Method

1. Place the bulghar wheat in a bowl and pour enough boiling water over to cover. Leave to swell for 30 minutes.

2. Cut the peppers in half from stem to base. Use a small paring knife, cut away the seeds and membranes, leaving the stems intact. Preheat a grill.

3. Mix the remaining ingredients together. Drain the soaked bulghar and incorporate into the stuffing. Season to taste and pile the mixture into the pepper halves.

4. Cook on a hot barbecue or under a grill, until the peppers are blackened and the stuffing is warmed through.

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Serves: 4

Prep: 20 min
Cook: 15 min

Ingredients
100g bulgar wheat
2 red peppers, or substitute yellow or orange ones
150g Feta cheese, crumbled
3 handfuls mixed herbs, chopped
2 cm ginger root, finely grated
1 tbsp lemon juice
2 tbsp Olive oil
freshly ground black pepper