World Vegetarian Week – day 1 – Bulgur and bell peppers (full palette)
To be or not to be (a vegetarian)?
No need for a definitive answer, but for a week, just give it a try (I’ll do it)
And every day of this vegetarian week I’ll post a veg recipe, and for the first day (yep, I know it was yesterday, but I decided just now) it’s:
Bulgur and Bell peppers (full palette)
Ingredients (for 4):
bell peppers 3 small (1 red, 1 yellow, 1 green)
tomato 1 large
lemon 1 small
parsley 1/2 bunch, finely chopped
extravirgen olive (EVO) oil 4 tbsp
In a large cup, soak the bulgur with enough boiling water to cover – remember that bulgur is parboiled and doesn’t need cooking; it will absord the water like a sponge, so add more if needed.
Enjoy the smell and colors of bell peppers when you roughly chop (or cut in strips) them. Stir fry the peppers in a skillet or wok with the hot oil, then add the chopped onion and let cook until tender.
When the bulgur is soft drain it from water, add salt and pepper and mix it with the lemon juice and the parsley, then sautè it in the skillet with the peppers, stirring for a minute or two, and then adding the grated lemon zest.
If you like add a few drops of oil and serve!