Put the peppers, cut-side down, on a
plate and microwave on High for 4 mins
until cooked through (but not so soft they
collapse). If they need longer, microwave
for 1 min more and repeat until done.
Put the pork in a cold frying pan and
turn on the heat. Fry, breaking up any
lumps, until it starts to brown. Stir in the
garlic and spices for 1 min, then add
the bulghar and stock. Cover and simmer
for 10 mins until the bulghar is soft.
Heat the grill. Stir half the parsley into
the bulghar, then stuff into the peppers
on a baking tray. Grill to crisp, sprinkle
over most of the parsley, then serve with
the yogurt mixed with remaining parsley.