Bulgar Stuffed Tomatoes Recipe
Bulgar Stuffed Tomatoes Recipes
50g bulgar wheat
4 beefsteak tomatoes
2 tbsp olive oil, plus extra for drizzling
1 onion, finely chopped
2 tbsp pine nuts
2 garlic cloves, crushed
1 tsp ground cumin
2 tbsp raisins
2 tbsp chopped parsley
1 tbsp chopped mint
125g Cheddar cheese, grated
salt and pepper
- Soak the bulgar in plenty of hot
water for 30 minutes, drain well and squeeze out the excess liquid.
- Cut a thin slice from the top of
each tomato, discard the seeds, then scoop out and finely chop the
- Heat the oil in a frying pan, add
the onion, pine nuts, crushed garlic and cumin and fry for 10
minutes until softened.
- Stir in the bulgar and the tomato
pulp and fry for a further 5 minutes.
- Remove the pan from the heat and
stir in the raisins, parsley, mint and half the cheese and season to
taste with salt and pepper.
- Spoon the mixture into the empty
tomato shells and scatter over the remaining cheese.
- Transfer the tomatoes to a small
ovenproof dish, drizzle over a little extra oil and bake in oven,
375F, gas mark 5, 25-30 minutes until the tomatoes are very soft and
the cheese crisp and golden.
Get the above cooking ingredients here
to cook Vegetarian Recipes
Subscribe to our newsletter
More Root Crops Recipes
101 Vegetarian Recipes All rights Reserved.
Contact Us |