Bulgur Miso Glazed Pepper (Printable Version)

Nutty bulgur meets roasted peppers and savory miso glaze for a wholesome, flavorful dish.

# Ingredient List:

→ Grains

01 - 1 cup bulgur wheat
02 - 2 cups water

→ Vegetables

03 - 3 large bell peppers (red, yellow, or orange), halved and seeded
04 - 1 small red onion, thinly sliced
05 - 1 cup cherry tomatoes, halved
06 - 1/4 cup fresh parsley, chopped

→ Miso Glaze

07 - 2 tbsp white miso paste
08 - 2 tbsp olive oil
09 - 1 tbsp rice vinegar
10 - 1 tbsp honey or maple syrup
11 - 1 tsp soy sauce

→ Garnish

12 - 2 tbsp toasted sesame seeds
13 - 1/4 cup crumbled feta cheese (optional)

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place the halved bell peppers cut side down on the baking sheet. Roast for 20 minutes, or until skins are blistered and charred. Remove from oven, cover with foil, and let steam for 10 minutes. Peel off and discard the skins, then slice peppers into strips.
03 - While peppers roast, bring 2 cups water to a boil in a saucepan. Stir in bulgur, cover, reduce heat to low, and simmer for 10-12 minutes or until tender. Fluff with a fork and let cool.
04 - In a small bowl, whisk together miso paste, olive oil, rice vinegar, honey (or maple syrup), and soy sauce to make the glaze.
05 - In a large bowl, combine the cooked bulgur, roasted pepper strips, red onion, cherry tomatoes, and parsley. Pour over the miso glaze and toss gently to coat.
06 - Transfer to a serving platter. Sprinkle with toasted sesame seeds and feta cheese (if using). Serve at room temperature or lightly chilled.

# Expert Advice:

01 -
  • The miso glaze hits that perfect spot between salty and sweet, making everything taste restaurant special without any technique at all
  • It travels beautifully to potlucks and actually gets better after sitting for an hour
02 -
  • Don't skip the steaming step after roasting the peppers, that's what makes the skins slip off easily
  • The salad needs at least 15 minutes to let the glaze penetrate the bulgur before serving
03 -
  • If your glaze seems too thick, add water one teaspoon at a time until it reaches dressing consistency
  • Use a vegetable peeler to shave the red onion into paper thin slices instead of chopping it

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