This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Preheat oven to 180°C. Grease an oven-proof dish large enough to snugly fit the capsicum halves.
2.Cover the bulghur wheat in boiling water, then cover and leave to sit for 12-15 minutes. Fluff with a fork. If it’s not completely cooked, don’t worry, it will cook more when the stuffed capsicums get baked.
3.Heat the oil in a pan and sauté the onions and mushrooms until just soft. Then mix them with the parsley, cumin, salt and pepper and cooked bulghur and feta.
4.Spoon the mixture into each capsicum and fit them into the prepared dish. Crumble a bit more feta over each and drizzle a little olive oil over. Pour the ½ cup of water into the dish and cover with tin foil. Bake for ½ hour, then remove the foil and cook for a further ½ hour until the capsicums are tender.
5.Serve two per person as a main meal with a salad and crusty bread or as a side with steak or chops.
Note
- These can be stuffed and/ or cooked 1-2 days ahead of serving them. Just reheat to eat. – The filling can be varied – try grated courgettes and pumpkin sautéed with onion, or wilted and chopped silverbeet or spinach. – Add a generous dollop of chilli jam or your favourite relish or chutney, and instead of the ½ cup water, you could use tomato juice for a richer version.
