This is what I call a healthy, warm, confortable meal. Cavolo nero has plenty of benefits for our body and also an amazing taste.
- Start washing and cutting the vegetables: cut the peppers in half, discard the seeds and the white bits, if you prefer leave the stem in order to hold all the filling. Wash the cavolo nero and discard the hard part of the stem using a knife.
- Place the walnuts and the onions in a food processor with a drizzle of olive oil and a bit of seasoning. Mix well until you have a paste consistency. Put it in a small bowl, cover and set aside.
- Brush the peppers halves with olive oil, lightly season with salt and pepper and put in a pre-heated oven at 180 degrees for 12 minutes or until soft but not completely cooked through. Meanwhile make the filling: in a bowl mix together Ricotta (after you drained it properly and got rid of all the excess of water), egg yolk, grated Parmesan, nutmeg, basil, salt and pepper. Mix well, cover and put in the fridge for 15 minutes.
- Put the cavolo nero in a baking tray together with the unpeeled garlic cloves, brush with olive oil and lemon juice, season well with salt and pepper and leave to rest for 10 minutes.
- Wash the Bulgur wheat and put it in a bowl, season with a pinch of salt, pepper and dried herbs, add a drizzle of olive oil and cover with boiling water (at least 1 cm over the wheat surface). Cover immediately with cling film and let it rest for 15 minutes.
- Now the peppers will be cooled after the oven, fill them with the cheese mix, sprinkle some breadcrumbs and dried herbs on top and a drizzle of olive oil, put them in the oven at 180 degrees for 15 minutes or until the breadcrumbs are golden brown.
- Put also the cavolo nero in the oven at 180 degrees for 12 minutes until leaves are crunchy but not burned.
- Spread the Bulgur wheat with a fork and mix it with the walnuts-onions paste. Plate everything and serve immediately.