Groats with bell pepper, peas and spinach

Bring 2 cups of water to a boil and add bulgur. Remove from heat and allow to stand for about 30 Ingredients:

• water - 2 Cups
• cereals bulgur - 1 cup
• red bell peppers - 2 pieces
• olive oil - 1/2 cup
• mutton peas - 400 Grams
• spinach - 2 cups

Instructions

Bring 2 cups of water to a boil and add bulgur. Remove from heat and let stand for about 30 minutes until softening. Drain the water through a fine sieve, put bulgur in a large bowl. In the meantime, fry the pepper on a low gas fire or in the oven, often turning, for 8 to 16 minutes. Put in a bowl, cover it tightly with a plastic wrap. Allow to cool. Peel the pepper from the peel and seeds. Chop the peppers. In a small saucepan, heat 1/2 cups of butter over medium heat. Fry the peas until golden brown, about 3 minutes. Put on paper towels and season with salt. Add peas, peppers, spinach and 2 tablespoons of oil in a bowl with a bulgur croup and mix. Season with salt and pepper, serve immediately.

Servings: 4