Cut off the stems of the peppers and remove the seeds.

Sauté the onion and crushed garlic in olive oil, then add the grated carrot, red pepper powder, cumin and ginger.

Stir in the bulgur and grated tomato, season with salt and cook for 4 minutes, then remove from the heat.

Fill the peppers with the mixture, leaving room for the bulgur to expand.

Bake in an oven preheated to 190°C for 25 minutes, until the peppers are tender.