Since I gave up eating meat, I started to experiment with all sorts of recipes and ingredients that until now I ignored or did not give too much importance to. Among the new ingredients, bulgur was one that surprised me very pleasantly. I like it very much and I would be able to eat it simply without any addition. But if I make any more delicious sauce, I'm already ecstatic
Today's recipe is not a sophisticated one, on the contrary… it is a simple recipe that is prepared very quickly and the taste is… sensational, yes… I think I said right! 😉
- 1/2 cup bulgur
- 3 peppers kapia copti
- 1 onion
- 1 well cooked tomato
- salt and pepper
- 2-3 cloves garlic
- a few basil leaves
Preparation Bulgur with baked pepper sauce:
Bring water to a boil with a pinch of salt. When it starts to boil, put the bulgur, cover with a lid and turn off the heat. Leave it covered until the bulgur softens enough. We put it in a thick sieve and let it drain well.
Bake the peppers, as well as the tomatoes. Put in a bowl, sprinkle with a little salt and cover with a lid. Peel a squash, grate it and cut it into cubes.
Finely chopped onion, lightly fry in a few tablespoons of olive oil. Add the tomatoes one by one, then the peppers and mix well. If necessary, add a little water. At the end add the crushed garlic, adjust the taste of salt and pepper.
Over the sauce in the pan, add the hydrated bulgur, bring a few more boils, while adding the finely chopped basil.
It is served hot, but it is very good and cold. 😉