Preheat the oven to 200°C. In a medium sized saucepan boil 1½  cups of water and add the vegetable cube. Add the onion soup and bulgur. Cook covered on low heat until the water has been absorbed and the bulgur is cooked. Let it cool.
 
In a bowl, mix the bulgur, artichokes, feta, pine nuts, parsley, lemon juice & zest, half of the breadcrumbs, olive oil, salt and pepper.
 
Place the peppers in a roasting tin and stuff them with the bulgur mixture. Top with the remaining breadcrumbs and drizzle olive oil on top.
Transfer to the oven and bake for 30 mins until the peppers are softened and charred around the edges.