Roasted Red Peppers and Bulgur on Kale
Serves: 2
  • 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
  • ½ cup olive oil
  • 1 tsp ground cayenne
  • ½ tsp salt
  1. 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.
  2. Remove peppers from pan and set aside.
  3. Cook 1 cup bulgur according to package directions.
  4. Once bulgur is done, drain excess water.
  5. Add tomato paste, olive oil, salt, cayenne, lemon juice, green onions, diced tomatoes and parsley to the bulgur. Mix well.
  6. Add the roasted peppers. Mix again.
  7. Arrange the kale leaves on a plate. We used 3 on each plate. Rotating as we went around the plate for decoration.
  8. Add the bulgur mixture to the center of the plate.
  9. Use the kale to scoop and wrap the bulgur mixture or eat with a fork.
Recipe by YUM Eating at