Chillies Stuffed with Saffron Bulghur Wheat Recipe

Origin: Fusion Period: Traditional

Ingredients:

2 shallots, finely chopped
oil
200g bulgur wheat
a generous pinch of saffron threads
8 large chillies, cleaned
4 tbsp cream cheese
salt and frshly-ground black pepper

Chillies Stuffed with Saffron Bulghur Wheat Preparation:

Method:

Add a little oil to a pan and slowly fry the shallots over medium heat for about 10 minutes, or until golden. Add a little water and the saffron and bring to the boil. Stir-in the bulgur wheat then add a little more water, so the grains are moistened. Keep cooking, adding more boiling water as the grains dry, until the bulgur wheat is soft and fluffy. Adust the seasonings to taste then take off the heat and stir in the cream cheese.

In the meantime, wash the chillies then slice off the tops and de-seed. Add a little oil to a pan and fry the chillies until soft and lightly blackened. Now stuff with the bulgur wheat mixture (you may need more, depending on their size). Tap the peppers gently and fill slowly to ensure that they are completely stuffed. Transfer to plates, garnish with a salad and serve.

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