ISBuC (v7) 2012
Spicy Roast Peppers Recipe
by Ella Maughan
Peppers (multi colours): 4
Bulgar Wheat: 4oz
Raisins: 2oz
Onion (finely chopped): 1
Vegetarian Cheddar (grated): 2oz
Hot Madras Curry Powder: 1 TSp
Cumin Seeds: 1 TSp
Turmeric: 1/3 TSp
Garlic (crushed): 1 clove
  1. Preheat oven to gas 6/400F/200C.
  2. Fry onion in a little oil and when softened add garlic, curry powder and cumin seeds. Fry for one minute and then add carrot and raisins. Mix thoroughly. Cook for a few minutes on a low heat.
  3. Meanwhile put the bulgar into a bowl and cover with boiling water. Allow to stand for approx' 15 mins until swollen and softened. Drain thoroughly and combine with spicy carrot mixture.
  4. Cut the peppers in half, length ways, removing all the seeds and pith. Bring a pan of water to the boil, add the peppers and simmer for 10 minutes. Remove peppers and pat dry on kitchen roll or clean tea towel.
  5. Fill pepper halves with spicy bulgar mixture, top with grated cheese and bake in oven for 10 minutes until cheese is bubbling. Mix and match the pepper halves and serve with a crisp salad and garlic bread.