Smoky Bulgur Roasted Pepper (Printable Version)
Hearty bulgur and roasted pepper blend with fresh herbs for a vibrant, satisfying dish.
# Ingredient List:
→ Bulgur
01 - 1 cup fine or medium bulgur
02 - 1 1/2 cups boiling water
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon salt
→ Roasted Peppers
06 - 2 large red bell peppers
07 - 1 yellow bell pepper
08 - 1 tablespoon olive oil
→ Vegetables & Herbs
09 - 1/2 small red onion, finely diced
10 - 1 cup cherry tomatoes, halved
11 - 1/2 cucumber, diced
12 - 1/4 cup chopped fresh parsley
13 - 1/4 cup chopped fresh mint
→ Dressing
14 - 3 tablespoons extra virgin olive oil
15 - 2 tablespoons lemon juice (about 1 lemon)
16 - 1 small garlic clove, minced
17 - 1/2 teaspoon honey or maple syrup
18 - Salt and black pepper, to taste
# How to Make It:
01 - Preheat oven to 450°F. Line a baking sheet with parchment paper.
02 - Cut bell peppers in half, remove seeds, brush with olive oil. Place cut-side down on baking sheet and roast for 18 to 22 minutes until skins are blistered and charred.
03 - Transfer roasted peppers to a bowl, cover tightly with plastic wrap and let steam for 10 minutes. Peel off skins and dice the peppers.
04 - In a heatproof bowl, combine bulgur, smoked paprika, cumin, and salt. Pour boiling water over, stir, cover, and let soak for 15 minutes until tender. Fluff with fork and cool.
05 - In a large bowl, mix cooled bulgur, roasted peppers, red onion, cherry tomatoes, cucumber, parsley, and mint.
06 - Whisk together olive oil, lemon juice, garlic, honey or maple syrup, salt, and black pepper in a small bowl.
07 - Pour dressing over salad mixture and toss gently to combine. Adjust seasoning as needed.
08 - Chill the salad for 10 minutes or serve at room temperature.
# Expert Advice:
01 -
- It tastes better the next day, which means less work when you need it most.
- The smoky bulgur gives you that satisfying chew without any fuss or watching a pot.
- You can eat it cold straight from the fridge or let it sit on the counter, no reheating required.
02 -
- Don't pour the dressing on warm bulgur or it will turn mushy and sad, let it cool completely first.
- Covering the roasted peppers is the only way to loosen the skins without scraping forever, trust the steam.
03 -
- If your bulgur tastes bland, you didn't salt the soaking water enough, season it properly from the start.
- Roast an extra pepper or two and keep them in the fridge, they make everything better for days.