Groats with bell pepper, peas, and spinach
Description
The recipe won't take much time. Bring 2 cups of water to a boil and add bulgur. Remove from heat and let stand for about 30 minutes until softened. Drain the water through a fine sieve and transfer the bulgur to a large bowl. Meanwhile, roast the pepper over low heat on the gas stove or in the oven, turning frequently, for 8 to 16 minutes. Place the pepper in a bowl, cover tightly with plastic wrap, and let cool. Peel the pepper and remove the seeds. Cut the pepper into pieces. In a small saucepan, heat 1/2 cup of oil over medium heat. Fry the peas until golden brown, about 3 minutes. Transfer to paper towels and season with salt. Add the peas, pepper, spinach, and 2 tablespoons of oil to the bowl with bulgur and mix well. Season with salt and ground pepper, and serve immediately while hot.