​Ingredients

3/4 cup bulgur

1¼ cups water
4 teaspoons vegetable oil
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup green bell
pepper, chopped
2 cloves garlic, minced
2 teaspoons chili powder
 

Directions
1. In a small pan, measure water and bulgur. Bring to a boil. Turn off heat and cover. Let set for 20 minutes.

 

2. Chop and measure remaining ingredients. Heat oil in a 10 inch nonstick skillet on medium high. Add onion, green pepper, celery. Sauté until onions are soft (5 minutes).

 

3. Add dry herbs and spices. Stir for 1 minute. Add tomatoes with juice. Add chopped chiles (if desired). Bring mixture to a boil. Turn the burner down to medium high. Cook uncovered until liquid has almost evaporated.

 

4. Fluff bulgur with a fork. Add to skillet and fold in until evenly blended. Continue cooking until moisture is gone from the bottom of skillet. Add cheese (if desired), and serve.