Ingredients
300 g dry red peppers
300 g bulgur
150 ml sunflower oil
1 tsp salt
dried parsley
2 leeks onion
pepper
Photo added on
Photo author
Aliana
Method
Leek cut into small pieces and stew . When softened, pour it in the clean and washed bulgur, the oil, salt and parsley. Mix well, add 1 cup hot water and leave on low heat until the swelling of the bulgur. Peppers previously soaked in hot water and softened. Filled with tsp and cook on low heat. Dish typical of the table at Epiphany.
Containers:
Difficulty
Average
Tested
1 user
Source
Astrohoroskop
Comments
Nelly, put in favorites. Only that there is no dried peppers. There are baked, pickled, whole large peppers. Whether it will happen to them? Because they are without rind, not tear, as swells bulgur in them?
will happen with roasted peppers. Do not worry, it will tear swelled bulgura- put less filling. But if you have the opportunity to find dried peppers, try them ... the taste is just another, are aromatic ... as dried tomatoes are more aromatic, with a rich taste.
I think these days to do them. First time with roasted peppers. Will upload photos.
Once I broke a few peppers when filling, remained rather groats. So get the new version, but the taste was as expected, very very tasty happened!
I look at the picture but do not know why I do not see bulgur and rice. I do liver-leaves with rice and bulgur but my dish becomes brown. What bulgur use!
My Turkish is, the company bacterial. Image is bulgur, if you look, you will see that the grains are short and irregular. Lest you realized wheat Veins?
How interesting, my Bulgarian and bulgur is really brown, even I did with pork ribs and only bulgur and again becomes brownish dish. This looks great. Grains seem goals. I also fill only roasted peppers with minced meat and rice, not raw or dry. Are very fragrant and delicious. Tonight I met with Turkish bulgur have not been interested. Thank you!