Step 2

Preheat the oven to 350°F. Spray a 9- x 13-inch baking dish with cooking spray.

Step 3

Place bulgur and boiling water in a bowl and set aside for 30 minutes.

Step 4

Heat a large sauté pan over medium-high heat.

Step 5

Add oil and sauté onions, garlic, and chilli until soft.

Step 6

Add allspice, cinnamon, coriander, cilantro, salt, pepper, and most of the pine nuts and parsley (save some for serving).

Step 7

Cook for 2 to 3 minutes, remove from the heat, taste and adjust seasoning.

Step 8

If after 30 minutes all the water has not been absorbed, strain bulgur.

Step 9

Add bulgur and chickpeas to the onion mixture and stir to combine.

Step 10

Fill peppers with bulgur mixture and place in prepared baking dish.

Step 11

Bake at 350°F until heated through and just beginning to brown, about 20 minutes.

Step 12

Drizzle 2 tablespoons tahini over peppers and sprinkle with sumac.

Step 13

Bake for 5 minutes more. Gluten Free: Swap quinoa for bulgur.       Courtesy of the 28 Day JOY of KOSHER Challenge by Jamie Geller and Tamar Genger MA, RD.