Stuffed Peppers
Recipe provided by Sergio Marenghi of Upstairs restaurant at N20
- 2 seeded peppers cut in half lengthways
- 2oz bulghar wheat (soaked)
- 1 tbsp olive oil
- Spring onions sliced thinly
- 1 diced apple
- 2oz feta cheese
- 1 diced vine tomato, or cherry tomatoes cut into quarters
- 1oz raisins
- Fresh chopped mint
- Lemon juice
- Salt and pepper
- Drain the bulghar and add spring onions, diced apple, tomato and raisins.
- Add olive oil, lemon juice and diced feta cheese.
- Add fresh chopped mint, mix thoroughly and season to taste.
- Fill the pepper halves with this mixture and place onto a baking tray greased lightly with olive margarine.
- Bake in a moderate oven for 15 minutes.