Bulgur in peppers

Preparation steps

• Boil the bulgur in twice the amount of slightly salted water to which you have added a tablespoon of oil (cook for 10-15 min).
• Meanwhile, toast the pine nuts in a pan (no oil!) And chop them. I chopped them in the oven. Peel a leek and finely chop the stalk. Fry the leeks in a little olive oil.
• Prepared and dried peppers prepare for stuffing: cut them at a height of about 1-2 cm from the stalk and clean from seeds and thickening.
• Mix the cooked bulgur with the leeks, pine nuts and garlic that you previously cleaned and chopped. Add chopped basil, pepper and add salt if necessary.
• Fill each pepper to the top with the filling and cover with a ‘cap’. Arrange the peppers in a slightly oiled refractory dish so that they stand upright, and coat the caps with olive oil. Bake them in a preheated oven for 30-35 minutes at 190 ° C (at a lower level in the oven).
• While the peppers are roasting, prepare a mushroom side dish: chop the green part of the leek into strips, clean the mushrooms and cut them into slices. Chop the cleaned garlic.
• Fry the leeks briefly in a little olive oil (just to smell) and add the mushrooms. Add salt, pepper and sauté in the liquid they release while stirring - without adding water. When the excess liquid evaporates, add the chopped garlic and soy cream and simmer for another minute or 2, stirring, over a low heat.