Instructions

1. Preheat the oven to 190°C.
2. Finely chop the onion and garlic.
3. Heat the oil in a frying pan over medium heat. Cook the minced lamb with the cinnamon and cumin, and season with salt and pepper. When the lamb has changed colour, add the harissa paste and tomato purée, stir for 1 minute.
4. Remove the lamb with a slotted spoon, leaving the cooking jus in the pan, and set it aside.
5. Add the onion to the pan and cook gently for 5 minutes. Add the garlic and stir for about 30 seconds. Stir in the bulgar wheat or rice and the water. Cover, reduce the heat and simmer for about 10-20 minutes, until tender. Rest for 5 minutes under cover.
6. Return the lamb, add the raisins, parsley and pine nuts. Combine. Adjust the seasoning to your liking.
7. Cut off the top third parts of the peppers and chop these finely. Add some to the stuffing mixture if you like; alternatively use the leftover pepper for a salad.
8. Fill the peppers with the mixture and place them on a lightly oiled baking sheet.
9. Brush them with a little oil and bake for about 15-20 minutes until the peppers are tender.