Stuffed Tomatoes with Bulgur, Mint and Feta
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Ingredients
- 4 ripe tomatoes
- 150 g bulgur wheat
- 1 onion
- 2 garlic cloves
- 15 g fresh mint
- 100 g feta cheese, crumbled
- 4 tbsp olive oil
- 1 lemon
Nutrition (per serving)
- Calories
- 356 kcal
- Protein
- 10 g
- Carbohydrate
- 29.5 g
- of which sugars
- 6.5 g
- Fat
- 19.7 g
- of which saturates
- 5.8 g
- Fibre
- 10.1 g
- Salt
- 0.73 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Slice the tops off the tomatoes and scoop out the insides, keeping the flesh and chopping it finely.
- 2
Finely chop the onion and crush the garlic. Warm 2 tablespoons of the olive oil in a pan and soften the onion for 6 minutes, then add the garlic for 1 minute.
- 3
Stir in the chopped tomato flesh and bulgur wheat, season well and add 200ml water. Simmer for 10 minutes until the bulgur has absorbed the liquid and is tender.
- 4
Stir in most of the chopped mint and the feta, then spoon the mixture into the hollowed tomatoes.
- 5
Stand the tomatoes in a baking dish, drizzle with the remaining olive oil and the juice of the lemon, and bake for 20 minutes until the tomatoes are tender.
- 6
Scatter with the remaining mint before serving.
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