Ingredients:
- 2 jalapeno peppers, cored, seeded, and finely chopped (optional)
- salt (to taste)
- fresh ground black pepper (to taste)
Directions:
- Melt margarine in skillet over medium-high heat; add bulgur and onion, cook until onion is tender and bulgur is golden.
- Add celery, bell pepper, jalapeno, cumin, chili powder, and cook for 2-3 minutes, then stir in broth and bring to a boil.
- Reduce heat and simmer for 15 minutes or so, or until all the liquid has been absorbed.
- Season to taste with salt and pepper.
- For Vegetarian use the Vegetable Broth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.53 Kcal (601 kJ) | ||
| Calories from fat | 52.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.8g | 9% | |
|---|---|---|---|
| Cholesterol | 0.92mg | 0% | |
| Sodium | 497.71mg | 21% | |
| Potassium | 252.11mg | 5% | |
| Total Carbs | 19.03g | 6% | |
| Sugars | 3.51g | 14% | |
| Dietary Fiber | 4.05g | 16% | |
| Protein | 3.93g | 8% | |
| Vitamin C | 19.1mg | 32% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 5.4mg | 30% | |
| Calcium | 29mg | 3% | |
| Amount Per 100 g | |||
| Calories | 75.82 Kcal (317 kJ) | ||
| Calories from fat | 27.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.06g | 9% | |
|---|---|---|---|
| Cholesterol | 0.49mg | 0% | |
| Sodium | 262.93mg | 21% | |
| Potassium | 133.18mg | 5% | |
| Total Carbs | 10.05g | 6% | |
| Sugars | 1.85g | 14% | |
| Dietary Fiber | 2.14g | 16% | |
| Protein | 2.07g | 8% | |
| Vitamin C | 10.1mg | 32% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 2.8mg | 30% | |
| Calcium | 15.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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