Stuffed Bell Peppers with Bulgur and Halloumi

Ingredients

• 200 g bulgur
• Salt
• 150 g Baby spinach
• 400 g Chickpeas (canned; drained weight)
• 200 g halloumi cheese
• 5 g herbs (1 handful; mint, parsley)
• 4 red bell pepper halves
• 1 tbsp tomato-pepper paste (15 g)
• Pepper
• 2 tsp harissa paste
• 1 tsp Olive oil
• 1 Garlic clove
• 150 g Yogurt (3.5% fat)
• 2 tbsp tahini (30 g; sesame paste)
• 0.5 organic lemon (zest and juice)

Instructions

1. 1.

   Cook bulgur according to package instructions in boiling salted water for 10 minutes, drain and let stand. Meanwhile sauté spinach in a hot pot over medium heat until wilted, squeeze out excess moisture, then chop.

2. 2.

   Rinse chickpeas and drain. Cut halloumi into small cubes. Wash herbs, dry, and chop leaves. Slice peppers lengthwise and remove seeds. Mix bulgur with spinach, tomato-pepper paste, chickpeas, and half the herbs.

3. 3.

   Season bulgur mixture with salt, pepper, and harissa; fill pepper halves. Top with halloumi cubes. Grease a baking dish with oil, place peppers inside, cover, and bake in preheated oven at 180 °C (fan 160 °C) for about 15 minutes. Then uncover and bake another 15 minutes.

4. 4.

   For the sauce, peel and finely dice garlic. Whisk yogurt with garlic, tahini, lemon zest and juice; season with salt and pepper. Drizzle sauce over peppers and garnish with fresh herb leaves.