Spanish Bulgur

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 2 teaspoons garlic, chopped
• 1 cup bulgur
• 14 1/2 ounces diced tomatoes, fire roasted (can use stewed tomatoes)
• 14 1/2 ounces vegetable broth
• 1 carrot, chopped
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 6 1/2 ounces marinated artichoke hearts, drained
• 10 ounces eggplants, chopped
• 10 ounces zucchini, chopped
• 1/2 cup peas (can use thawed frozen peas)
• 1/4 cup fresh parsley, chopped

Recipe

• 1 in large skillet with lid combine oil, onion, green pepper, red pepper, and garlic.
• 2 cook over medium heat, stirring occasionally, until softened (about 5 minutes).
• 3 add bulgur, tomatoes, broth, carrots, paprika, and black pepper.
• 4 cover, reduce heat to medium low for 10 minutes.
• 5 add artichokes hearts, eggplant and zucchini.
• 6 recover, and continue cooking for 10 more minutes.
• 7 stir in peas and parsley.
• 8 serve!