Spanish Bulgur
Ingredients
- 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 ⓘ
Instructions
- In large skillet with lid combine oil, onion, green pepper, red pepper, and garlic.
- Cook over medium heat, stirring occasionally, until softened (about 5 minutes).
- Add bulgur, tomatoes, broth, carrots, paprika, and black pepper.
- Cover, reduce heat to medium low for 10 minutes.
- Add artichokes hearts, eggplant and zucchini.
- Recover, and continue cooking for 10 more minutes.
- Stir in peas and parsley.
- Serve!
Nutrition & Diet Analysis (per serving)
729
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).