Peppers stuffed with bulgur, feta and mint

Ingredients

For 1 serving

• Bell peppers2
• Bulgur50 g
• Feta40 g
• Mint3 g
• Canned peeled tomatoes100 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Boil a kettle. Put the bulgur in a bowl with a pinch of salt, cover it with twice its volume of boiling water, cover and leave for 10 minutes, until the liquid is absorbed.
2. Meanwhile wash the peppers, cut off the tops with the stalk and remove the seeds and white pith.
3. Fluff the bulgur with a fork and mix it with the crumbled feta, chopped mint, half the extra virgin olive oil and a grind of black pepper; fill the peppers and put the tops back on.
4. Crush the peeled tomatoes with a fork and tip them into a snug pan with the remaining oil, a pinch of salt and half a glass of water; stand the peppers upright in it.
5. Bring to the boil, then cover and cook over low heat for 30 minutes, until the peppers are soft and wrinkled and the sauce has thickened; halfway through, baste them with some of the sauce.
6. Serve the peppers with their tomato sauce.