Bulgur vegetable pan

Ingredients for 2 servings:

• 150 g bulgur, fine
• 1 zucchini
• 1 bell pepper(s), red
• 1 onion(s), red
• 100 g sheep’s cheese
• Tomato paste
• 300 ml vegetable stock
• 1 chili pepper(s), red
• salt and pepper
• Paprika powder
• a little olive oil
• some parsley, chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Add the chili pepper, sliced ​​into fine rings, to the vegetable stock. Pour it over the bulgur and let it swell for a good 10 minutes. In the meantime, clean and dice the onion, bell pepper, and zucchini. Fry all the vegetables in a little olive oil. When the vegetables have softened a bit, add the bulgur, stir in the tomato paste, and season everything with salt, pepper, and paprika. Finally, dice the feta cheese and fold it in along with the parsley. The vegetables are easy to vary; I often add black olives and corn. I also enjoy the bulgur and vegetable stir-fry with a dash of balsamic vinegar as a salad the next day.