This simple, fragrant Bulgur Wheat Stuffed Tomatoes Recipe contain only a handful of ingredients and can be served as a vegetarian or vegan main or side dish. Perfect for entertaining!
BULGUR WHEAT STUFFED TOMATOES RECIPE
Tomatoes are in season and I thought I would celebrate it with something special! Rather than following my usual inclination to chop or puree the tomatoes this time I wanted something a little different, yet not too complicated. Still suitable for everyday healthy cooking.
I chose bulgur wheat for this recipe as it’s tasty, nutritious and does not need to be cooked, which helps to keep preparation time to the minimum.
Tarragon is a fantastic herb, sweetish, fragrant, subtly aniseed tasting. It’s superb with fish dishes, as well as stews and veggie dishes. It’s delicious in this simple recipe, paired with tangy tomatoes and nutty bulgur wheat. This recipe is very flexible, however, so you can use another herb instead (any!) if you prefer.
This easy stuffed tomatoes recipe works well either as a vegetarian or vegan option. It’s up to you whether you cook it with or without the cheese.
You can enjoy it as a side dish or light lunch. If you make a large batch of these tomatoes you can also enjoy them the next day, either hot or cold!
If you make this recipe I’d love to know how it turned out so leave a quick comment in the section below! Your feedback is important to me. Thanks!
Stuffed vegetables recipes are so much fun and easy to make! Try it!
This simple, fragrant Bulgur Wheat Stuffed Tomatoes Recipe contain only a handful of ingredients and can be served as a vegetarian or vegan side dish.
- 6 large tomatoes
- 1/4 cup bulgur wheat
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 2 tablespoons dried tarragon
- 2 tablespoons olive oil
- 3 tablespoons white wine
- Sea salt and pepper to taste
- Grated strong cheese (optional)
Cover the bulgur wheat completely with boiling water (use 1 portion of bulgur to 2 portions of water) and leave to rehydrate for 15 minutes. Drain any excess water. Preheat the oven to 400 F/ 200 C/ gas mark 6.
Cut a thin slice off the tops of the tomatoes and scoop out the pulp, removing excess juice and seeds. Chop up the pulp and set aside.
In a large frying pan heat up the oil and fry the garlic and onions on a low heat for a couple of minutes stirring often. Add the wine and continue cooking for 2-3 more minutes. Add the pulp of the tomatoes, tarragon, season well, and cook for another 5 minutes on a high heat until most of the liquid is evaporated.
Remove from the heat, combine with the bulgur and stir well. Adjust the seasoning if necessary. Spoon the mixture into the tomatoes and, if you are using cheese, place a small amount of cheese on top. Transfer the tomatoes into an oven dish and bake uncovered for 25 minutes.
I am bringing my Bulgur Wheat Stuffed Tomatoes Recipe to this month’s Simple and in Season hosted by Katie over at www.feedingboys.co.uk
Make now or PIN for later!