Spiced Bulghar Wheat with Roasted Peppers
Elevate your mealtime with this vibrant and aromatic Spiced Bulghar Wheat with Roasted Peppers, a wholesome dish bursting with bold Middle Eastern-inspired flavors. Fluffy bulghar wheat is infused with warm spices like cumin, coriander, and smoked paprika, perfectly complementing the sweetness of roasted red bell peppers. Finished with a zesty touch of lemon juice and fresh parsley, this dish is not only a feast for the taste buds but also a stunning centerpiece for your table. Quick to prepare and packed with nutrients, it’s the ideal side dish or light main course—perfect for weeknights or entertaining guests. Serve it warm or at room temperature for ultimate versatility that pairs beautifully with grilled meats, fish, or a fresh salad.
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Recipe Information
Ingredients
- 1 cup Bulghar wheat
- 2 cups Boiling water
- 2 Red bell peppers
- 3 tablespoons Olive oil
- 2 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Place the red bell peppers on a baking sheet and roast in the oven for 20 minutes, turning halfway through, until the skin is charred and blistered.
While the peppers are roasting, place the bulghar wheat in a heatproof bowl. Pour the boiling water over it, cover with a lid or plastic wrap, and let it sit for 15 minutes to absorb the water. Fluff with a fork once done.
Once the peppers have cooled slightly, peel off the charred skin, remove the seeds, and cut into thin strips. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the cumin, coriander, smoked paprika, salt, and black pepper. Cook for another 30 seconds to toast the spices.
Add the cooked bulghar wheat to the skillet and stir well to combine with the spices.
Gently fold in the roasted pepper strips, ensuring they are evenly distributed.
Remove the skillet from heat and mix in the chopped parsley and freshly squeezed lemon juice.
Taste and adjust seasoning if necessary before serving.
Nutrition Facts
Calories |
1175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2415 mg | 105% | |
| Total Carbohydrate | 173.7 g | 63% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 10.0 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1565 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
