Preheat your oven to 240°C/220°C fan/gas mark 9.

Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the chicken stock paste and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 min.

Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve. 

Meanwhile, quarter the tomatoes.

Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Peel and grate the garlic (or use a garlic press). Halve the lemon.

Halve the pepper(s) lengthways and discard the core and seeds.

Lay the pepper halves, cut-side up, onto a baking tray. Drizzle with oil and season with salt and pepper.

When the oven is hot, roast on the top shelf of your oven until slightly softened, 5-7 mins, then remove and set aside.

While the peppers roast, heat a large frying pan on medium-high heat (no oil). 

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.

Stir the garlic, baharat, tomato puree, remaining chicken stock paste, sugar and water for the sauce (see pantry for both amounts) into the beef. Bring to the boil and simmer until thickened, 3-5 mins.

Once thickened, taste and season again if needed, then divide the beef mixture between the roasted pepper halves.

Crumble the Greek style salad cheese on top and bake on the top shelf of your oven until the cheese is golden and the peppers are soft, 6-8 mins.

Once cooked, fluff up the bulgur with a fork and stir through the tomatoes and half the mint. Add a squeeze of lemon juice and season with salt and pepper if needed. Stir to combine.

Serve your tabbouleh in bowls topped with a stuffed pepper half.

Sprinkle over the remaining mint and cut any remaining lemon into wedges for squeezing over.

Enjoy!