Turkish Bulgur Pilaf with Tomatoes and Peppers

Instructions

1. 1

   Finely chop the onion, green bell pepper, and tomatoes. Set aside.

2. 2

   Heat the olive oil in a medium saucepan over medium heat.

3. 3

   Add the chopped onion and sauté for 2-3 minutes until softened and translucent.

4. 4

   Stir in the green bell pepper and cook for another 2 minutes.

5. 5

   Add the tomato paste and paprika, stirring for 1 minute until fragrant.

6. 6

   Add the chopped tomatoes and cook for 3-4 minutes until they begin to soften and release their juices.

7. 7

   Add the bulgur wheat and stir to combine with the vegetables and spices.

8. 8

   Pour in 600 ml of hot water (not listed in ingredients, but standard for pilaf) and season with salt to taste.

9. 9

   Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes until the bulgur is tender and the liquid is absorbed.

10. 10

    Remove from heat and let the pilaf rest, covered, for 5 minutes.

11. 11

    Fluff the pilaf with a fork, stir in the chopped fresh mint, and serve warm.