Per serving: 302 calories; 32g carbohydrates; 24g protein; 9g fat; 8g fibre
*nutritional data is indicative and may vary depending on the brand of ingredients used.

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Put the bulgur wheat in a bowl, cover with boiling water, add the chicken stock concentrate and let stand for 30 minutes (until the grains are puffed and swollen). When ready, drain the bulgur wheat and, if necessary, fluff with a fork to separate the grains.
3. Meanwhile, cut the capsicums in half lengthways (keep the stalk attached, which will help hold it in shape), scrape out the centre and discard the seeds and membranes.
4. Place the chopped apple in a bowl with the lemon juice and mix lightly.
5. Add all the remaining ingredients together (except for the cheddar cheese) with the drained bulgur wheat, season with sea salt and freshly ground black pepper and mix well.
6. Place the capsicums on individual pieces of tin foil on a roasting tray, stuff with the filling and sprinkle the reduced fat cheddar cheese over the top.
7. Wrap each one tightly in the tin foil and cook in the preheated oven for 20–25 minutes or until the filling is piping hot and the cheese is melted.
8. Season well with sea salt and freshly ground black pepper; place onto two serving plates and eat immediately.