Tangy Red Bulgar

Print Recipe


  • 1 tblsp olive or vegetable oil
  • 1 cup chopped red or green bell pepper or combination
  • 1 cup chopped zucchini or yellow squash or both
  • 2 ¼ cup Bloody Mary mix or vegetable juice
  • 1 cup bulgur wheat
  • 1 tblsp lemon juice
  • 1 tsp dired basil crushed, or 1 tablespoon fresh, minced
  • cup chopped green onions


  • Heat oil in large saucepan over medium heat.
  • Cook pepper(s) and squash(es) until tender-crisp, 3 to 4 minutes, stirring occasionally.
  • Stir in Bloody Mary mix or vegetable juice, bulgur, lemon juice, and basil.
  • Heat to boiling.
  • Reduce heat to low.
  • Cover and simmer 5 to 8 minutes or until liquid is absorbed, stirring occasionally.
  • Garnish with green onions.
  • May be served warm or as a salad at room temperature.

To Microwave:

  • In a 2-quart microwave-safe casserole dish, combine oil, red pepper and zucchini.
  • Cover with lid; microwave on high 4 minutes or until vegetables are tender-crisp, stirring twice during cooking.
  • Add vegetable juice, bulgur, lemon juice, and basil.
  • Cover and microwave 10 minutes or until liquid is absorbed, stirring twice during cooking.
  • Let stand, covered, 5 minutes.
  • Garnish with green onions.


  • I have made this in a crockpot, tossing all the ingredients except the basil and green onions in and cooking on low for 8 hours, adding the basil after 7.5 hours, and garnishing with green onions just before serving.
  • The resulting dish is indistinguishable from one made using the stove top method.
  • I refuse to try the microwave method.
  • I generally use only two cups of Bloody Mary mix since the brand I buy comes in quart bottles.