Sunday dinner on what’s in the fridge

Stuffed bell peppers

4-5 bell peppers

2 shallots (chopped)

1 garlic clove (chopped)

Olive oil

A handful mushrooms (chopped)

1 zucchini (chopped)

2 tomatoes (chopped)

1/2 cup bulgur

1 cup water

1-2 tsp Harissa

fresh basil, mint, parley

Feta cheese

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish. Cut the top of the peppers and remove the seeds and ribs. Cook the peppers in salted water 5 minutes. Drain and place the peppers cut-side-up into the prepared baking dish.

Chop the pepper-tops along with the other vegetables. Sauté shallots, garlic and mushrooms in a little olive oil 5 minutes. Add zucchini, pepper and tomatoes and sauté 3 minutes. Add bulgur, water and Harissa and let it simmer 10 minutes. Take the pan of the heat and add the chopped herbs and crumbled feta. Season with (salt) and Harissa and spoon the mixture into the prepared peppers. Bake 20-25 minutes.