1 brown onion
2 medium sized tomatoes
2 garlic cloves
A pinch of chilli flakes
150g of bulgar wheat
A handful of black olives
A handful of basil leaves
1 tbsp of pine nuts
1 tbsp of red wine vinegar
1 tbsp of olive oil
Preheat the oven to 200C. Halve and deseed the capsicums. Place them on a baking tray, drizzle with olive oil and sprinkle with salt. Bake for 20 minutes.
Cook the bulgur wheat according to the package instructions, drain.
Finely chop the onion and sweat for 10 minutes in a frying pan. Finely chop the garlic and add to the pan, along with the chilli flakes.
Roughly chop the tomatoes, add them to the pan, turn up the heat and cook for 10 minutes.
Turn off the heat and stir the bulgur wheat into the pan, roughly chop the olives and basil and add them too, along with the pine nuts, vinegar and olive oil. Season with salt and pepper.
Stuff the bulgur wheat mixture into the peppers and return the baking tray to the oven. Bake for 20 minutes, then serve.