Tomatoey Bulgur and Mozzarella Stuffed Peppers

Pop your onion on a baking tray and drizzle over some oil, ground coriander, salt and black pepper. If you have space on your baking tray, move your onion to one end and lay your peppers skin-side down in a single layer at the other end. If there is not enough space just use two baking trays! Pop on the top shelf of your oven for 15-20 mins. Tip:The peppers should be quite soft.

Meanwhile, cut the shallot in half through the root, peel and chop into small ½cm pieces (or as small as you can). Peel and grate the garlic. Chop the sun-dried tomatoes into small pieces. Roughly chop the coriander (keep the stalks and leaves separate). Put a saucepan on medium heat with a drizzle of oil and add your shallot. Cook for 4 mins until soft, then add your garlic, sun-dried tomatoes, coriander stalks and tomato purée. Cook for 1 minute more.

Add the bulgur wheat and mix in your garlic and tomato. Add the vegetable stock pot and water (amount specified in the ingredient list). Bring to the boil, pop a lid on and leave off the heat for 15 mins.

Pop a frying pan on medium heat. Add the pine nuts and toast them for 1-2 mins until golden brown. Remove from the pan.

Squeeze the lemon into a large bowl and pour in the olive oil (amount specified in the ingredient list) along with a pinch of salt and a grind of black pepper. Mix together with a fork and leave to the side. Tear the mozzarella into roughly 1cm chunks. Mix the panko breadcrumbs with a drizzle of oil in another bowl.

Once your onion and peppers are out of your oven, preheat your grill to high. When your bulgur wheat is cooked, remove the lid and stir through half your mozzarella. Spoon your bulgur mixture into your peppers then, top with your breadcrumbs and a grind of black pepper. Remove your onion from the tray and pop your stuffed peppers back on the tray under your grill for 4-5 mins, or until your breadcrumbs are golden.