Ah, Sundays. My favourite day of the week. I get to spend my afternoon buying food, reading about food, cooking food and blogging about food. Perfect.
Today I’ve made something totally new, using one of the ‘superfood’ ingredients we picked up the other week – bulgar wheat! I found the basis of the recipe here and adapted it to suit what I had in the cupboard. It’s a really easy recipe and I can’t believe I have’t made it already. It’s versatile too – which means that you can chop and change the flavours, include different vegetables and try it with any cheese you like.
I served ours with some salad and left over bulgar wheat. It may not look much on the plate, but it’s very filling!
To make it you’ll need:
A cup of bulgar wheat
1 white onion, finely chopped
1/2 courgette, finely chopped
1 can of chopped tomatoes
1 cup of water
Parmesan cheese, finely grated
How to make it:
- In a deep pan, heat a glug of oil and add your onions and courgettes. Cook for two minutes to let them soften. Add in your bulgar wheat, stir in the oil then add your chopped tomatoes and water.
- Cook for ten minutes and stir regularly. Add in your herbs and spices and leave to cool for 5 minutes.
- Chop your peppers in half and deseed, being careful not to chop off the tops. Scoop in your bulgar wheat and sprinkle over your parmesan. Place them on a baking tray, making sure they are upright.
- Cook in the middle of the oven for 35 minutes at 160 degrees.
- Serve up and enjoy!
See I told you it was super simple! What’s your favourite stuffed pepper recipe?
Hayley Jayne xx