• Start by preparing the bulgur wheat. In a small pot over medium heat, combine the bulgur wheat with 1.5 cups of water and 1/2 teaspoon of salt. When it starts to boil, reduce the heat to low, cover the pot and cook for 10 minutes or until tender. Turn off the heat, fluff using a fork and set aside. (You can also follow bulgur package directions for how to prepare.)
  
• Preheat the broiler to high.
• Cut each bell pepper in half vertically with their stems, remove the seeds and white strips. Place them on a baking tray with the cut side down and broil on medium heat for 5 minutes or until the skin starts to blacken. Remove from the oven. Flip the bell peppers and season the inside with salt and pepper and set aside.
  

Stuffing

• Heat the olive oil in a large frying pan over medium heat, add the chopped onion and garlic and cook for 3 minutes until fragrant. Add the garbanzo beans, mushrooms, raisins, cooked bulgur, all the spices, salt, cashew nuts, the zest and juice of the orange, the harissa (optional for extra heat), one cup strained tomatoes, stir and cook for 4 minutes. Remove from heat once done.
  
• Fill each bell pepper half with the bulgur mixture. Pour the strained tomatoes in a deep baking dish, place the stuffed bell peppers on top and bake at 350° uncovered for 20 to 25 minutes.
  
• Serve warm.