Let's Stuff those peppers, Served with Roasted tomato bulgur Wheat!

I'm not to keen On bell peppers but these sweet peppers are delicious. My family love stuffed peppers, we tend to do a different stuffing every time,  this time I decided to stuff them with lemon, lime & spring onion chicken topped with my kick ass roasted garlic and onion cheese sauce finished off with breadcrumbs & Parmesan, absolutely delicious!  Served these babies up with some roasted tomato & garlic Bulgar wheat with the addition of Parmesan cheese, my mouth is salivating again.  

Let's get cooking!

Ingredients for the chicken marinade 

8 chunky chicken strips cut into small cubes

1/2 cup olive oil

2 heaped tbsp paprika

3/4 tbsp red chilly powder

1 1/4 tbsp salt

1/2 tbsp pepper

Juice & zest of one lemon

Juice and zest of one lime

4 garlic cloves minced

1 cup chopped spring onions

Method for the chicken

Combine all the marinade ingredients together & let it sit for a few hours. Heat up a non stick pan & cook the chicken throughout. Set aside for later.

Kick ass cheese sauce recipe 

150g kick ass roasted garlic onion cheddar cheese 

25g plain flour 

25g butter 

500ml milk

A dash of freshly grated nutmeg

Salt & pepper to taste

(You don't have to use kick ass cheddar, any cheddar will work, whatever you prefer really)

Method for cheese sauce 

In a saucepan heat up butter, once melted stir in the flour & keep stirring until the flour is cooked off. Add in the milk & whisk it until they're no lumps, the mixture will start to thicken,  once it comes to boiling point, take off the heat and stir in the cheese, add a dash of nutmeg & season with salt and pepper and set aside for later.

To assemble the peppers,  slice them in half length ways, place them on a baking tray & add the chicken mixture on them,  top them off with the cheese sauce & lastly cover them with breadcrumbs,  drizzle over a little olive oil and finish off with a sprinkle of Parmesan, bake until golden brown on top. Meanwhile prepare the Bulgar wheat.

Ingredients for Bulgar wheat

2 cups of Bulgar wheat

4 cups of water mixed with a stock cube

Handful of chopped cherry tomatoes

1/2 cup olive oil

1/2 cup chopped sun dried tomatoes

4 garlic cloves minced

Handful chopped fresh parsley

1 cup grated Parmesan

Zest of 1 lemon

Juice of 1/2 lemon

Salt and pepper to taste

1 tbsp melted butter

Method for Bulgar wheat

In a heavy based pan add the 4 cups of water mixed with stock cube & bring to a boil. Once its boiled take off heat & add the 2 cups of Bulgar wheat, stir & cover it, let it stand for about half an hour.

Meanwhile heat up some olive oil in a pan, add 4 minced garlic cloves and the chopped sun dried tomatoes,  once the garlic is cooked, add in the chopped cherry tomatoes & tbsp of butter. Cook down the tomatoes for about 15 minutes until they are fully softened, using the spoon, slightly mush the tomatoes then add the lemon zest and the juice, lastly add in the fresh parsley. 

One the Bulgar wheat is ready, transfer it to the pan with the tomato mixture & stir well until everything is combined. Add in the Parmesan cheese, stir & season with salt and pepper,  serve immediately. 

Bon Appetit!