BULGUR PILAF WITH PEPPERS AND TOMATOES

Steps:

• In a heavy saucepan, heat oil over medium heat and cook the onion gently until softened. Stir in the green pepper, tomatoes, tomato paste, bulgur, turkish red pepper and stock. Season with salt and pepper. Bring the mixture to a boil, then turn the heat down to its lowest setting, cover the saucepan, and cook gently for about 20 minutes, or until the bulgur has absorbed all the liquid, stirring halfway through. Let the mixture stand, covered, for about 5 minutes, then stir in the parsley and serve. VARIATION: cut 12-15 large mushrooms into chunks and add to the onions after 2 minutes, sauteing briefly before adding other ingredients. Can also use a small can of fire-roasted chopped tomatoes (14 oz?) with their juice in place of the tomatoes, and only use 1 1/2 cups broth.