olive oil, plus extra for greasing the casserole
|2 to 3|
garlic cloves, minced
leek, finely chopped
medium onion, finely chopped
finely chopped spinach
ARVINDA'S GREEK TAVERNA
red bell peppers, halved
Sea salt and pepper, to season
feta, crumbled, to garnish
parsley, chopped, to garnish
In a medium pot, combine the bulgar with water and the salt and bring to boil. Simmer for 12 to 15 minutes or until the bulgar is tender. Set aside.
Preheat the oven to 350F/180C/Gas Mark 4.
In a pot or pan, heat the oil on medium heat. Add the garlic and cook for a couple of minutes. Add the leeks and onions and cook until onions are translucent. Add the spinach and cook until wilted. Sprinkle in ARVINDA’S GREEK TAVERNA, then fold in the cooked bulgar. Season with salt and pepper, if necessary.
In a casserole dish drizzle in olive oil coating bottom well. Arrange the bell pepper halves in the dish and spoon in the bulgar mixture into each pepper.
Sprinkle with the breadcrumbs and the feta. Bake in the oven for 30 minutes.
Sprinkle on the parsley to garnish.