Place uncooked bulgur wheat in a heat proof dish. A pie plate works nicely. Boil the kettle (if using stock cubes) or heat up 900 ml lamb stock. If using cubes, add cubes to dry bulgur wheat and pour over boiling water; a little more than is necessary to cover. Stir to dissolve and cover tightly with aluminium foil. If using prepared stock, ensure it is boiling and then pour over enough to cover the bulgur wheat. Cover tightly with aluminum foil.

Preheat oven to 200C

Let bulgur wheat sit for 30 minutes to absorb, then uncover and fluff with a fork. If it seems dry, add more boiling water and re-cover until absorbed. If too wet, you may drain the excess.

Dice one romano pepper into small pieces. Stir pepper pieces into the bulgur. Place into the oven for 5 to 10 minutes to start par-cooking.

Meanwhile, slice the other two romano peppers in half lengthwise. Remove seeds and white membranes. Cube the feta into centimeter cubes as well.

Remove bulgur mixture from oven. Carefully spoon the bulgur mixture into the pepper halves and place the peppers into the baking dish, amongst any remaining bulgur wheat. Top with feta, and place back into the oven. Let cook 10 minutes for a crisper pepper, 15 minutes for softer

Serve a pepper half per person, over salad if you like, with dressing of your choice! Red onion strings also make a good addition.