Baked Tomatoes Stuffed With Bulgur, Feta and Raisins
- Total Time
- 1 hour 30 minutes
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Ingredients
- ¾cup bulgur
- 3cups boiling water
- 8medium tomatoes, ripe but firm
- 1small red onion, peeled and diced small
- ½cup crumbled feta
- â…“cup golden raisins
- 2tablespoons chopped Italian parsley
- 2tablespoons chopped fresh mint
- 2teaspoons extra-virgin olive oil
- 1teaspoon kosher salt
- Freshly ground pepper to taste
- Olive oil spray
Nutritional analysis per serving (4 servings)
261 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 7 grams dietary fiber; 15 grams sugars; 9 grams protein; 714 milligrams sodium
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.
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