← All recipes

🍽️ Hollowed Tomatoes Stuffed with Feta and Bulgur

169 kcal · 30 min · 4 servings

Ingredients

• 100 g Bulgur
• 150 ml vegetable broth
• 2 tbsp olive oil
• 0.5 small red onion
• 6 large tomatoes
• 25 g olives (pitted, black)
• 3 tbsp freshly chopped parsley
• 125 g feta cheese
• 1 untreated lemon (use the juice and zest)
• salt
• pepper (from the mill)

Instructions

1. 1. Pour the bulgur into a bowl.
2. 2. Pour boiling vegetable broth over the bulgur.
3. 3. Let the bulgur swell for about 10 minutes.
4. 4. Peel the red onion.
5. 5. Finely chop the onion.
6. 6. Heat 1 tablespoon of olive oil in a small pan.
7. 7. Sauté the onions until translucent.
8. 8. Wash the tomatoes thoroughly.
9. 9. Cut the top off each tomato.
10. 10. Set the tomato tops aside.
11. 11. Hollow out the tomatoes with a spoon.
12. 12. Remove the seeds from the scooped-out mass.
13. 13. Finely chop the tomato flesh.
14. 14. Place the empty tomatoes with the opening facing up in a baking dish.
15. 15. Chop the olives.
16. 16. Crumble the feta cheese.
17. 17. Mix the chopped tomato flesh with the bulgur.
18. 18. Add the sautéed onion.
19. 19. Add the chopped olives.
20. 20. Add the feta cheese.
21. 21. Add the parsley.
22. 22. Grate the lemon zest into the mixture.
23. 23. Squeeze the lemon juice into the mixture.
24. 24. Season the filling with salt and pepper.
25. 25. Fill the tomatoes with the mixture.
26. 26. Place the cut tomato tops back on.
27. 27. Drizzle the tomatoes with the remaining oil.
28. 28. Preheat the oven to 200°C top and bottom heat.
29. 29. Bake the tomatoes for about 15 minutes.
30. 30. Serve the stuffed tomatoes with feta cheese.

Nutrition per serving

• kcal: 169
• Protein: 6 g · Fett/Fat: 9 g · Carbs: 15 g