Stuffed peppers with bulgur and hazelnuts

Preheat the oven to 200 ° C.

Boil the bulgur according to the instructions on the package.

Meanwhile, halve the peppers in the length and remove the seed lists. Leave the stalk.

Cut the grilled vegetables into pieces and mix with the tapenade through the bulgur.

Fill the peppers with the bulgur and place them on a griddle covered with parchment paper. Put in the oven for about 20 minutes.

Meanwhile, mix the hummus with the yogurt.

Roast the hazelnuts in a frying pan without oil or butter until golden brown.

Ris the leaves of the sprigs of thyme and add. Remove the nuts from the pan, allow to cool and chop coarsely.

Sprinkle the peppers with the hazelnuts and serve with the hummus yoghurt.