Tomatoes Stuffed with Bulgur and Cheese
Looking for a light yet comforting dish? These tomatoes stuffed with bulgur and feta cheese are the ultimate summertime treat, baked until tender and full of Mediterranean flavor.
Ingredients
- 8 large tomatoes firm
- 150 g bulgur
- 300 ml hot water
- 4 garlic cloves
- 1 onion
- 20 g olives sliced
- 100 g feta cheese sliced
- 1 tsp thyme
- 1 tsp oregano
- salt and pepper to taste
- olive oil for drizzling
Instructions
- Place the bulgur in a bowl and pour the hot water over it. Let it soak for 15 minutes.
- In the meantime, cut the tops off each tomato and scoop out the pulp.
- Chop the pulp and put it into a separate bowl.
- Chop the onion, mince the garlic cloves, and add them to the tomato pulp bowl.
- Season with the thyme and oregano. Once the bulgur is hydrated, add it to the bowl along with salt and pepper to taste, then mix well.
- Place the tomatoes in an oven pan.
- Fill each tomato with the bulgur mixture, place one slice of feta cheese on top, and set the tomato "lid" back on each one.
- Drizzle them with olive oil.
- Bake in the preheated oven at 200C for 30 minutes.
Notes
Serve warm or at room temperature. Leftovers keep in an airtight container in the fridge for up to 3 days; reheat gently in the oven before serving.