Baked Tomatoes Stuffed With Bulgur, Feta and Raisins
Published July 29, 1995
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
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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 analysis per serving
42 grams carbs; 17 milligrams cholesterol; 261 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 8 grams fat; 7 grams fiber; 714 milligrams sodium; 9 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ¼ 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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
best stuffed tomatoes ever. Don't let the lack of a photo deter you. Sweet, salty, grainy. Excellent