This colourful feel-good supper brings summer flavour at any time of year
Prep:10 mins
Serves 4
4 peppers, halved and cores removed200g minced pork1 garlic clove, crushed2 tsp ground cumin1 tsp paprika50g bulgur wheat250ml vegetable stock½ small bunch parsley, chopped4 tbsp 0% Greek yogurt, to serve
STEP 1Put the peppers, cut-side down, on a plate and microwave on High for 4 mins until cooked through (but not so soft they collapse). If they need longer, microwave for 1 min more and repeat until done.STEP 2Put the pork in a cold frying pan and turn on the heat. Fry, breaking up any lumps, until it starts to brown. Stir in the garlic and spices for 1 min, then add the bulgur and stock. Cover and simmer for 10 mins until the bulgur is soft.STEP 3Heat the grill. Stir half the parsley into the bulgur, then stuff into the peppers on a baking tray. Grill to crisp, sprinkle over most of the parsley, then serve with the yogurt mixed with remaining parsley.
