Turkey and Bulgur Casserole
Recipe archives for the Jewish Food Mailing List
Ingredients
- 1 tablespoon olive oil
- 1 large red bell pepper, cut in 1" pieces
- 1-1/3 cups uncooked bulgur/bulghur/burghul wheat*
- 2-2/3 cups hot water
- 15-1/2 ounces garbanzo beans/chickpeas, canned, drained
- 2 cups finely diced roasted turkey
- 2 tablespoons shredded fresh basil, or 2 teaspoons dried basil
- Salt
- Freshly ground pepper
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