Bulgur pilaf with tomatoes and bell peppers

• Produce

  • 1 tsp Chilli flakes, Dried
  • 2 Garlic cloves
  • 1 Onion, big
  • 4 tbsp Parsley, fresh
  • 1 Red bell pepper
  • 800 g Tomatoes, canned
  • 1 Yellow bell pepper

• Canned Goods

  • 2 tbsp Tomato paste
  • 1 1/2 cup Vegetable or chicken stock

• Pasta & Grains

  • 2 cups Bulgur, coarse

• Baking & Spices

  • 1/2 tsp Cinnamon, ground
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

Found on savormania.com

Ingredients

• 3 tablespoons olive oil
• 1 big onion, diced
• 1 red bell pepper, deseeded and diced
• 1 yellow bell pepper, deseeded and diced
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• ½ teaspoon ground cinnamon
• 1 teaspoon dried chilli flakes (optional)
• 2 tablespoons tomato paste
• 2 cups coarse bulgur
• 800g canned crushed tomatoes
• 1 ½ cup vegetable or chicken stock
• Salt and pepper, to taste
• 4 tablespoons chopped fresh parsley

Directions

• Heat olive oil in a large saucepan over medium-high heat. Fry the onion and bell peppers for about 8 minutes, stirring occasionally, until softened. Add the garlic, cumin, cinnamon, dried chilli flakes (if using) and tomato paste, and fry for 1 more minute. Add the bulgur and fry for 1 minute stirring constantly to coat the bulgur with the spices and tomato paste.
• Add the canned crushed tomatoes and stock and mix to combine. Bring to a boil, cover, and reduce heat to low. Let simmer for 15 minutes until bulgur is cooked through. Adjust seasoning with salt and pepper, add parsley and serve.