Ingredients

The following ingredients have 2 Servings
  • 75g bulgar wheat
  • 1/2 red onion, finely diced
  • 2 ripe tomatoes, finely diced
  • 1 tbsp hazelnuts, toasted and roughly chopped
  • 1 lemon, juiced
  • 1/2 a small bunch coriander, finely chopped
  • 1/2 a small bunch flat-leaf parsley, finely chopped
  • 4 large red peppers
  • olive oil
  • 2 handfuls dressed rocket, to serve
  • 50g feta
  • 100ml low-fat natural yogurt
  • lemon juice, a squeeze

Instruction

  • Heat the oven to 200C/fan 180C/gas 6. Cook the bulgar wheat in a large pan of boiling water for 15 minutes or until tender.
  • Drain and mix with the red onion, tomatoes, hazelnuts, lemon juice, coriander and parsley, and season with salt and black pepper.
  • Cut the tops off the peppers, reserving them, and remove all of the pith and seeds from the inside.
  • Take a little slice off the bottom so that they sit flat, but try not to make a hole.
  • Divide the tabbouleh between the peppers, put their lids back on and drizzle with a little olive oil.
  • Put on a baking tray and bake in the oven for 45-50 minutes until tender.
  • For the dressing, put the feta, yogurt and lemon juice in a food processor with 1-2 tbsp of water and some seasoning, and whizz.
  • Serve with the baked peppers with some dressed rocket.