Summery Stuffed Peppers filled with bulgar wheat, tomatoes, aubergine and onions. These are packed with flavour and are great for a prep ahead meal.

INGREDIENTS

4 Bell Peppers

1 Red Onion

1/2 Aubergine

3 Salad Tomatoes

1 Heaped Teaspoon Chopped Garlic

1 Heaped Teaspoon Paprika

1.5 Cups Bulgar Wheat or Cous Cous

1 Vegetable Stock Cube

3 Cups Water

METHOD

Preheat your oven to 200°C.

Cut your peppers into half, take the seeds out and place into an ovenproof dish.

Drizzle over some oil and a pinch of salt then put in the oven for approximately 20 minutes so they soften.

In the meantime finely dice a red onion, add to a large frying pan on a medium heat with some oil and leave to soften slightly.

Finely dice half an aubergine, add to the pan and mix together.

Finely dice the tomatoes, when the onion and aubergine have softened, add the tomato.

Add in the garlic and paprika. Mix everything together and leave to cook down for a couple of minutes.

Add the bulgur wheat and vegetable stock cube to the pan, mix into the vegetables so everything is well coated then add the water.

Leave simmer until all the water has been absorbed by the bulgar wheat.

Take the peppers out of the oven and stuff them with a couple of spoonfuls of the bulgar wheat mixture.

Grate over some parmesan cheese and put back into the oven for approximately 10 minutes or until the parmesan has melted.

Serve warm.

#summerstuffedpeppers #bulgarwheat #peppers #stuffedpeppers #aubergine #redonion #tomatoes #julianneats #dinnerideas #easyrecipe