Tomato and Red Pepper Pilaf with Bulgur

By AislePrompt Editorial · Published 2026-07-14 · Updated 2026-07-14

A fragrant Turkish-inspired pilaf featuring toasted bulgur cooked with sweet red peppers, tomatoes, and aromatic spices. This Turkish-inspired rice and grain recipe (vegetarian), ready in about 35 minutes, pairs fine bulgur wheat, olive oil, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup (160g) fine bulgur wheat
• 3 tbsp olive oil
• 1 medium (150g), diced red bell pepper
• 2 medium (250g), peeled and chopped tomatoes
• 1 small (100g), finely chopped onion
• 2, minced garlic cloves
• 1 tbsp tomato paste
• 2 cups (480 ml) hot water or vegetable broth
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a medium saucepan over medium heat. Add 1 small finely chopped onion and 2 minced garlic cloves, sauté for 3-4 minutes until fragrant and translucent.
2. Step 2: Add 1 medium diced red bell pepper and cook for another 5 minutes until softened.
3. Step 3: Stir in 1 tbsp tomato paste and cook for 1 minute to deepen flavor.
4. Step 4: Add 1 cup fine bulgur wheat, 2 medium peeled and chopped tomatoes, 1/2 tsp ground cumin, 1/2 tsp paprika, 1 tsp salt, and 1/4 tsp black pepper. Mix well.
5. Step 5: Pour in 2 cups hot water or vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer gently for 15 minutes until bulgur is tender and liquid absorbed.
6. Step 6: Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in 2 tbsp chopped fresh parsley before serving.