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Tangy Red Bulgar
1 tablespoon olive or vegetable oil
1 cup chopped red or green bell pepper, or a combination
1 cup chopped zucchini or yellow squash, or both
2 1/4 cups Bloody Mary mix or vegetable juice
1 cup bulgur wheat
1 tablespoon lemon juice
1 teaspoon dried basil -- crushed [or 1 tblsps minced fresh basil]
1/3 cup chopped green onions
Toss all the ingredients except the basil and green onions together in the slow cooker and cook on LOW for 8 hours, adding the basil after 7 1/2 hours, and garnishing with green onions just before serving.
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