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Roasted Red Peppers and Bulgur on Kale
Chrystal Mahan YUMeating.com
4.50
from
12
votes
Print Recipe
Servings
2
Ingredients
1
red pepper
diced
1
cup
bulgur
2
green onions
diced
2
lemons
juiced
2
cups
diced tomato
1
cup
spinach
1
cup
fresh parsley
coursley chopped
6
leaves
of purple kale
6
leaves
of flowering kale
1
TBSP
tomato paste
1/2
cup
olive oil
1
tsp
ground cayenne
1/2
tsp
salt
Instructions
In a small skillet cook red peppers with a little bit of olive oil. You want them to have a little crunch so take care not to overcook.
Remove peppers from pan and set aside.
Cook 1 cup bulgur according to package directions.
Once bulgur is done, drain excess water.
Add tomato paste, olive oil, salt, cayenne, lemon juice, green onions, diced tomatoes and parsley to the bulgur. Mix well.
Add the roasted peppers. Mix again.
Arrange the kale leaves on a plate. We used 3 on each plate. Rotating as we went around the plate for decoration.
Add the bulgur mixture to the center of the plate.
Use the kale to scoop and wrap the bulgur mixture or eat with a fork.