Stuffed Peppers (though could do much the same with onions, aubergine, giant tomatoes or possibly big flat mushrooms) (If using aubergine cut lengthwise, scoop out the soft part and fry with the filling mixture.)
This made four meals......
Four peppers. (I had red, yellow, orange and green just for fun
For the filling:
1 packet lean minced beef (or any other mince including turkey)
2 large chopped field mushrooms (or peppers if stuffing mushrooms)
125 grams bulgar wheat
Some dried mushrooms if available
Couple of chopped sun dried tomatoes if available
Herbs, salt, pepper to taste
Put bulgar wheat into a bowl and cover with boiling water, put aside for 30mins.
Soak any dried mushrooms in hot water for the same length of time. Reserve the water when adding the dried mushrooms to the filling.
Fry the meat in a non-stick pan, it should make just enough fat to then fry the onion and other veg. If not, use a little good oil (olive, rapeseed, rice bran for preference) Pre-cook the chopped mushrooms in the microwave so that they are just turned over in the oil when added to the other vegetables rather than absorbing fat as mushrooms do.
Add the drained bulgar wheat and the meat to the veg mix. (I reserved about a third of the wheat to use as a side dish)
Cut piece off non-stalk end and stuff the peppers (or parboiled whole onions, aubergine or tomatoes) with the mixture, pressing down firmly, and put them into an oven proof casserole or a Remoska (http://www.hoorayforhomecooking.co.uk/
) if you are lucky enough to have one. Retaining the stalk end (cut off stalk so peppers stand upright) holds the cooked pepper together better) Pour over a tin of tomatoes (or a jar of red peppers if using tomatoes to stuff) to which you have added a clove of crushed garlic and some dried herbs (I used oregano) Add the mushroom water if you have some. You might want to add a little stock. Possibly also little flour or Knorr Instant Thickener (if you are in a country that sells it, not available in the UK sadly) if it seems too runny.
Bake in oven, I would guess at about 180C, for as long as it takes for the peppers (or parboiled whole onions, aubergine or tomatoes) to soften and serve with the left-over bulgar wheat or other Low/Medium GI carb.
Any left over stuffing can be heated for a warm mixed salad or wrapped into cabbage leaves and steamed till leaves are cooked.
ETA further aubergine instructions