Made with bulgur instead of the usual rice filling, these stuffed red peppers cook faster and are gentler on blood sugar. Made with small pointed peppers, they hold their flavour well even cold, making them easy to pack into a lunchbox.
In a bowl, knead together the minced meat, bulgur, grated onion, half the grated tomato, olive oil, parsley, chilli flakes and salt.
Fill the red peppers about two-thirds full with the mixture and stand them upright in a pot.
Mix the remaining grated tomato with the water and pour it over the peppers. Cover and cook over low heat until the bulgur and meat are done.
When filling the peppers, do not pack the mixture in tightly — fill them about two-thirds full to allow room for the bulgur to swell as it cooks, or the peppers may split. Allergens: contains wheat (gluten).
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