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1
Combine the bulgur, 1/2 teaspoon salt, and boiling water in a medium bowl; cover and let sit until tender, about 20 minutes.
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2
Drain the bulgur in a fine mesh sieve, gently pushing with the back of a wooden spoon to extract as much water as possible; set aside.
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3
Preheat oven to 400 degrees F. Line a large baking sheet with foil or a Silpat liner; arrange the peppers (cut side up) on the baking sheet.
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4
Set aside for now.
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5
Heat 2 tablespoons of oil in a large skillet over medium-high heat; add the onion and cook until softened and starting to brown, about 5 to 7 minutes.
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6
Add the garlic and cook 1 minute, then stir in the spinach and 1 tablespoon of water and cook (covered) until wilted, about 3 to 5 minutes.
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7
Turn off the heat and stir in the black pepper and the remaining 1/2 teaspoon salt.
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8
Stir together the bulgur and spinach mixture and stuff it into the peppers.
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9
Pour 4 tablespoons of water into the bottom of the pan; cover with foil and bake until the peppers are tender, about 45 minutes.
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10
Add the remaining 1 tablespoon of oil to a small skillet over medium heat.
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11
Add the pine nuts and cook until golden brown, about 1 to 2 minutes, stirring constantly.
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12
Sprinkle the toasted nuts on top of the stuffed peppers and serve.
