Ingredients
- ¾ cup bulgur
- 3 cups boiling water
- 8 medium tomatoes, ripe but firm
- 1 small red onion, peeled and diced small
- ½ cup crumbled feta
- ⅓ cup golden raisins
- 2 tablespoons chopped Italian parsley
- 2 tablespoons chopped fresh mint
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon kosher salt
- Freshly ground pepper to taste
- Olive oil spray
- Nutritional Information
Nutritional analysis per serving (4 servings)
258 calories; 8 grams fat; 3 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 41 grams carbohydrates; 7 grams dietary fiber; 15 grams sugars; 8 grams protein; 16 milligrams cholesterol; 780 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four main-dish servings or eight side-dish servings
Preparation
- Place the bulgur in a large bowl and pour the boiling water over it. Let stand for 1 hour. Drain well. Meanwhile, slice the top 1/4 inch off of the tomatoes. Scoop out the center of the tomatoes, being careful not to tear the shells; reserve the insides for another use. Place the tomatoes, tops and bottoms, on a layer of paper towels, cut side down. Let stand for 30 minutes. Pat the inside of the tomatoes dry.
- Preheat the oven to 350 degrees. Add the onion, feta, raisins, parsley and mint to the bulgur and stir to combine. Mix in the olive oil, salt and pepper. Spray a baking sheet lightly with the olive oil. Spoon the filling into the tomato shells, top with the lids and place on the baking sheet.
- Bake just until the tomatoes are tender and the filling is hot, about 20 minutes; do not let the tomatoes get too soft. Divide among plates and serve immediately.
1 hour 30 minutes
Dining and Cooking