Bulgur Pilaf with Peppers and Tomatoes



  • 4 tablespoons unsalted clarified butter (page 7)
  • 1 large Spanish onion, diced (1 cup)
  • 1 small Italian green pepper, finely chopped (1/4 cup)
  • 1/2 cups coarse-grain bulgur, washed and drained
  • 3 medium tomatoes, peeled, seeded, and finely chopped (2 cups)
  • 2 1/2 teaspoons Turkish red pepper or ground red pepper
  • 2 1/2 cups chicken stock or hot water
  • Salt and freshly ground black pepper
  • 2 tablespoons coarsely chopped fresh Italian parsley

How to make Bulgur Pilaf with Peppers and Tomatoes

  1. In a heavy, medium-size saucepan, heat the butter over medium heat and cook the onion gently for 2 minutes, stirring with a wooden spoon, until it’s softened but not brown.
  2. Stir in the green pepper, bulgur, tomatoes, Turkish red pepper, and stock.
  3. Season with salt and pepper.
  4. Bring the mixture to a boil, then lower the heat, cover the saucepan, and cook gently for about 15 minutes, or until the bulgur has absorbed all the liquid.
  5. Let the mixture stand, covered, for about 5 minutes; then stir in the parsley, and serve.
  6. ENJOY!

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