Roasted Red Capsicum Stuffed with Broccoli and Maple Tabouli

Ingredients

4 red capsicums (halved)
50 g bulgur wheat
3 spring onions (finely sliced)
200 g broccoli
25 g chopped parsley
2 Tbs pure Canadian maple syrup (preferably dark for its robust taste)
1 whole lemon (juiced)
3 Tbs olive oil
1 cup boiling water
Salt and pepper, to taste

Method

Preheat the oven to 220 C

Drain and rinse the bulgur wheat and transfer to a bowl.

Pour over 200mL boiling water and leave to soak for 30 minutes.

Slice the peppers in half and bake for 20 minutes until soft.

Cut up the broccoli into small florets and pan fry in olive oil until soft, then add the maple syrup.

Stir the broccoli, spring onion, lemon juice and parsley into the bulgur wheat and season to taste.

Add a scoop of the bulgur wheat mixture into each of the cooked peppers and serve.

Credits: Maple from Canada

Photo Credits: Maple from Canada