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Pdf2 tablespoons extra-virgin olive oil
2 red bell peppers, stemmed, seeded, and chopped
1 onion, chopped
¾ teaspoon table salt
¼ teaspoon pepper
3 garlic cloves, minced
1 teaspoon dried mint, crumbled
½ teaspoon smoked paprika
⅛ teaspoon red pepper flakes
1 tablespoon tomato paste
½ cup dry white wine (or chicken stock)
1 (28-ounce) can diced fire-roasted tomatoes
4 cups vegetable broth
2 cups water
¾ cup medium-grind bulgur, rinsed
Heat oil in Dutch oven over medium heat until
shimmering. Add bell peppers, onion, salt, and pepper
and cook until vegetables are softened and lightly
browned, 6 to 8 minutes. Stir in garlic, dried mint,
paprika, and pepper flakes and cook until fragrant, about
30 seconds. Stir in tomato paste and cook for 1 minute.
Stir in wine, scraping up any browned bits, and
simmer until reduced by half, about 1 minute. Add
tomatoes and their juice and cook, stirring occasionally,
until tomatoes soften and begin to break apart, about 10
minutes.
Stir in broth, water, and bulgur and bring to simmer.
⅓ cup chopped fresh mint
Reduce heat to low, cover, and simmer gently until bulgur
is tender, about 20 minutes. Season with salt and pepper
to taste. Serve, sprinkling individual bowls with mint.