Preheat your oven to 220°C/200°C fan/gas mark 7.

Pour the water for the bulgur (see pantry for amount) into a large saucepan, stir in half the vegetable 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, slice the top 1-2cm off the bell peppers to create lids. Discard the seeds. 

Pop the peppers and lids onto a large baking tray. Drizzle with oil and season with salt and pepper.

When the oven is hot, roast on the top shelf until soft and slightly charred, 18-20 mins.

Meanwhile, roughly chop the mushrooms. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on high heat.

When hot, add the onion and mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 7-8 mins.

Add the garlic and chipotle paste to the pan. Fry for 1 min.

Add the remaining veg stock paste and the sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then simmer until the sauce is thick and sticky, 7-8 mins.

Meanwhile, in a small bowl, mash the feta cheese with a fork. Stir in the creme fraiche until well combined.

Once the peppers have roasted, carefully drain away any liquid. Fill them three quarters full with the mushroom mixture and press down with a spoon. Top with the cheese sauce and pepper lids.

Bake the stuffed peppers on the top shelf for 15 mins, until golden. 

Meanwhile, cut the tomato into 1cm chunks.

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

Once the bulgur wheat has cooked, fluff it up with a fork. Stir through the tomato, half the mint and the olive oil (see pantry for amount).

Stir in the remaining onion and mushroom mixture, if you have any left.

Share the bulgur wheat and stuffed peppers between bowls.

Sprinkle over the remaining mint to finish.