Soak bulgur in boiling water for 15 minutes to soften. Drain any excess water, then add to a mixing bowl.
In a small jar, whisk lemon juice, olive oil, mint and salt together. Set aside.
Add peppers, tomato, parsley, onion, and chickpeas to the bulgur. Pour the dressing over the salad and toss to combine.
Stuff the pepper halves with the Saffeh salad and serve with the remaining salad.