Bulgur-Stuffed Peppers With Feta Sauce

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Cut the red peppers in half (scrape the seeds and pith out with a teaspoon) 

Add the halved peppers to a baking tray

Put the tray in the oven for 20-25 min or until the peppers have softened and have browned slightly 

Meanwhile, add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta) and cook over a high heat for 10-15 min or until tender with a slight bite, then drain and return to the pot

Fluff the cooked bulgur with a fork and transfer it to a large bowl

Meanwhile, finely dice the tomato[es]

Crumble the feta

Peel and finely chop (or grate) the garlic

Wash the spinach, then add it to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under the cold tap until it's cool

Once cool, squeeze the water out of the spinach as much as you can, then chop it roughly

Add the chopped spinach, tomato, garlic and half the feta (you'll use the rest later!) to the cooked bulgur

Add a drizzle of olive oil and season with salt and pepper

Give everything a good mix up – this is your filling

Once the peppers have softened, remove the tray from the oven

Carefully fill each pepper half with the filling

Tip: pile the peppers high with filling!

Return the stuffed peppers to the oven and cook for 5 min further or until the filling has warmed through

Meanwhile, add the natural yoghurt, oregano and remaining feta to a bowl and blitz until smooth with a stick blender – this is your feta sauce

Tip: if you don't have a stick blender use a food processor or mash it all together with a fork