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Preheat the oven to 200°C.
Rinse, halve and deseed all the peppers. Place them on a baking tray (open side up), sprinkle with a little olive oil and a pinch of salt, and then roast for 10 minutes. Take out of the oven and let cool. Keep the oven on, but turn down to 180°C.
Meanwhile, fry the chopped onion in olive oil until soft. Then add the beef mince and break it up with your spoon so that you get even, small pieces. Fry for 5 minutes, stirring constantly.
Season with salt and pepper, then add the dry mixed herbs and stir in the tomato paste.
Add the rinsed & drained bulgur wheat, stirring well so it’s all combined, and then add the vegetable stock. Turn the heat on low and simmer covered for 10 minutes until the bulgur has soaked up all the liquids.
Now spoon the beef and bulgur wheat mixture into each pepper half and place back on the tray.
Roast the pepper for 10 minutes at 180°C.
Serve immediately with a generous sprinkling of grated cheese and some fresh parsley.