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

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

Heat a large sauté pan over medium-high heat.

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

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

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

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

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

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

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

Drizzle 2 tablespoons tahini over peppers and sprinkle with sumac. 12. 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.