1.5 lbs sweet peppers, seeded and cut into fairly thin strips
2 medium onions, slice into half-moons, same thickness as peppers
1/4 cup olive oil
1.5 lbs tomatoes
3 cloves garlic, crushed
1 tsp sugar
1/2 tsp hot red pepper flakes
1/4 cup water

Heat a large, lidded pot over medium-high. Add oil, then peppers and onions. Cook, stirring, until the vegetables are softened. Add all other ingredients, stir, and bring to a boil (this will happen very quickly). Cover and reduce heat to medium-low. Cook for about 20 minutes (tomatoes should be entirely broken down) stirring occasionally. Remove cover, reduce heat to medium, and cook to desired consistency. Serves 4-6.
1 Tb walnut or olive oil
1 Tb red wine vinegar
1/2 Tb water
1/2 tsp honey
1/2 tsp Dijon
1/2 cup bulgar
1/2 cup boiling water
1/2 lb cut green beans
1 cup chopped tomato
1/4 cup chopped parsley
1/2 cup finely chopped onion

Combine first 5 ingredients in a small bowl. Season with salt and pepper.
Combine water and bulgar in a large bowl. Cover and let stand for 30 minutes.
Steam green beans until crisp-tender. Add bulgar, tomato, parsley, onion, and vinegar mixture. Toss gently to combine. Serve at room temperature, or cover and chill.

source: Cooking Light, 2007