Stuffed Tomatoes Mid-East Style *(Serves 8) – a delicious recipe with tomatoes, salt, freshly ground pepper, olive oil, onion, mint. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut a 1/2-inch piece off stem end of tomatoes; reserve tops. Scoop out as much of the pulp as possible.
2
Sprinkle the insides of the tomatoes with 1/2 the salt and pepper; chop pulp.
3
Heat 1/2 cup oil in saucepan; brown onion in it.
4
Stir in the bulgur until coated.
5
Mix in the tomato pulp, mint, currants and remaining salt and pepper.
6
Add the water; cover and cook over low heat 10 minutes.
7
Mix in parsley and nuts; taste for seasoning.
8
Stuff the tomatoes loosely; replace the tops.
9
Arrange upright in oiled baking dish.
10
Brush with remaining oil; sprinkle with breadcrumbs. Bake in 350u00b0 oven for 45 minutes.
11
These can be served as a first course or as a vegetable side dish and are equally good hot or at room temperature.
1311
kcal
Calories
127
g
Fat
39
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 8 large firm tomatoes, 2 tsp. salt, 1/2 tsp. freshly ground pepper, 3/4 c. olive oil, and more.
Yes, Stuffed Tomatoes Mid-East Style *(Serves 8) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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