Spanish Bulgur

• 1 tablespoon olive oil
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 2 teaspoons garlic, chopped
• 1 cup bulgur
• 14 1/2 ounces diced tomatoes, fire roasted (can use stewed tomatoes)
• 14 1/2 ounces vegetable broth
• 1 carrot, chopped
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 6 1/2 ounces marinated artichoke hearts, drained
• 10 ounces eggplants, chopped
• 10 ounces zucchini, chopped
• 1/2 cup peas (can use thawed frozen peas)
• 1/4 cup fresh parsley, chopped

1. In large skillet with lid combine oil, onion, green pepper, red pepper, and garlic.
2. Cook over medium heat, stirring occasionally, until softened (about 5 minutes).
3. Add bulgur, tomatoes, broth, carrots, paprika, and black pepper.
4. Cover, reduce heat to medium low for 10 minutes.
5. Add artichokes hearts, eggplant and zucchini.
6. Recover, and continue cooking for 10 more minutes.
7. Stir in peas and parsley.
8. Serve!

olive oil, onion, green bell pepper, red bell pepper, garlic, bulgur, tomatoes, vegetable broth, carrot, paprika, black pepper, hearts, eggplants, zucchini, peas, fresh parsley

Taken from www.food.com/recipe/spanish-bulgur-318811 (may not work)