Spicy, Vegetarian Bulgur And Raisin Stuffed Tomatos

1. 1

   Preheat oven to 180 degrees Celsius

2. 2

   Boil water with bouillon tablet. Pour in bulgur, cook 10 minutes until soft. Drain.

3. 3

   Wash the tomatoes and cut off the top. Using a sharp knife, neatly cut out the tomato pulp.

4. 4

   Drain the pulp and chop. Chop parsley and mint finely.

5. 5

   Mix parsley, mint, bulgur, raisins, tomato pulps, Ras El Hanout, olive oil, and a pinch of cinnamon.

6. 6

   Adjust the seasoning.

7. 7

   Stuff the tomatoes, place them in an oven dish, bake for 40 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.