Ingredients
For the falafel stuffed peppers:
1 pack of Cauldron Falafels, crumbled
50 g cooked bulgar wheat
1 clove of garlic, crushed
10 cherry tomatoes, quartered
10 g coriander, finely chopped
10 g parsley, finely chopped
1 lemon, zested
1 tsp sumac
¼ tsp salt
¼ tsp black pepper
4 romano peppers, halved lengthways
For the Muhamarra sauce:
150g roasted red peppers
50g fresh breadcrumbs
50 g walnuts, finely chopped
½ tbsp Aleppo chilli flakes
½ tsp ground cumin
1 tbsp pomegranate molasses
1 tbsp lemon juice
Salt and black pepper, to taste
