Recipe Instructions:
Ingredients
4 medium tomatoes with firm walls
1/3 cup (75g) bulgur
1/2 cup (120ml) hot water
2 garlic cloves , minced
2 or 3 spring green onions , chopped
4 oz (120g) Feta cheese , crumbled
2 tbsp (20g) black olives , pitted and chopped
salt
Freshly ground black pepper
3 tbsp fresh basil , chopped
1 tbsp fresh mint , chopped
Olive oil for drizzling
Instructions
Preheat the oven to 400F (200C).
Place the bulgur into a medium bowl and pour boiling water over it.
Let it soak for 10-15 minutes. It will be tender but will still keep a bit of crunch.
Meanwhile, cut each tomato in half. Use a spoon to scoop out the flesh. Discard the seeds and juices, chop the flesh and transfer to a medium bowl.
Add soaked bulgur, feta cheese, green onion, garlic, black olives, fresh basil and mint, salt and freshly ground black pepper.
Stir to combine.
Fill the tomato halves with the bulgur mixture.
Drizzle the stuffed tomatoes with olive oil.
Bake for 20-25 minutes or until slightly golden.
Sprinkle with fresh basil and serve hot. Enjoy!
