Bulgur Pilaf With Red Peppers And Tomatoes Recipe

Name: Bulgur Pilaf With Red Peppers And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups fine-grain bulgur; 3 medium red bell peppers, stemmed, cored and cut into large pieces; 1 red or green chili pepper, cored, stemmed and seeded; 2 tablespoons water; 1 1/4 teaspoons salt, plus more to taste; ⅛ teaspoon sugar; 2 medium-size ripe tomatoes; 8 scallions, trimmed and thinly sliced; 1/2 cucumber, peeled, seeded and chopped; 3/4 cup chopped Italian parsley; 6 tablespoons fresh lemon juice; 1 tablespoon pomegranate molasses, preferably Cortas brand (see note); ⅓ cup olive oil; 1 teaspoon hot Hungarian paprika, or to taste; Tender romaine lettuce leaves or boiled vine leaves, for garnish

Servings: persons

1 1/2 cups fine-grain bulgur
3 medium red bell peppers, stemmed, cored and cut into large pieces
1 red or green chili pepper, cored, stemmed and seeded
2 tablespoons water
1 1/4 teaspoons salt, plus more to taste
⅛ teaspoon sugar
2 medium-size ripe tomatoes
8 scallions, trimmed and thinly sliced
1/2 cucumber, peeled, seeded and chopped
3/4 cup chopped Italian parsley
6 tablespoons fresh lemon juice
1 tablespoon pomegranate molasses, preferably Cortas brand (see note)
⅓ cup olive oil
1 teaspoon hot Hungarian paprika, or to taste
Tender romaine lettuce leaves or boiled vine leaves, for garnish

1
Place the bulgur in a fine sieve and shake to remove any dust.
2
Place in a large bowl and cover with cold water.
3
Let stand 30 minutes.
4
Meanwhile, place the bell and chili peppers in a food processor with the water, 1/4 teaspoon of the salt and the sugar.
5
Process until pureed.
6
Transfer to a saucepan and cook over medium heat, stirring often, until reduced to a jam-like consistency, about 20 minutes.
7
Set aside.
8
Cut the tomatoes in half and squeeze gently to remove the seeds.
9
Using the large holes of a hand grater, grate the tomato halves with the cut side facing the grater.
10
(You should be left with just the tomato skin in your hand; discard.)
11
Drain the bulgur and return it to the bowl.
12
Add the red-pepper paste, the tomato pulp, the remaining teaspoon salt, the scallions, cucumber, parsley, lemon juice, pomegranate molasses, olive oil and paprika.
13
Stir to mix well.
14
Cover tightly with plastic wrap and refrigerate for a few hours.
15
Taste and season with more salt if needed.
16
Spoon onto a platter, surround with the lettuce or vine leaves and serve.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups fine-grain bulgur, 3 medium red bell peppers, stemmed, cored and cut into large pieces, 1 red or green chili pepper, cored, stemmed and seeded, 2 tablespoons water, and more.

Yes, Bulgur Pilaf With Red Peppers And Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bulgur Pilaf With Red Peppers And Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions