Greek Stuffed Tomato

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Greek Stuffed Tomato

 

Ingredients:

4 medium tomatoes

1/2 cup bulgur or cracked wheat

1/2 cup hot water

1 scallion, chopped

1 tablespoon fresh chopped mint,

or 1 teaspoon dried

1/2 teaspoon salt

1/2 cup cooked garbanzo beans, drained

1 tablespoon olive oil

Serving Size:

4

Directions:

Preheat oven to 350°.

 

Slice top from tomatoes, scoop out pulp and juice and reserve. Invert

tomato shells to drain.

 

Pour hot water over bulgur in a bowl and let stand for about 10

minutes to absorb liquid. Add scallion, seasonings, and chick-peas to

bulgur and stuff into tomato shells. Place in a baking dish.

 

Puree reserved tomato pulp and juice in a blender, or food processor

and pour over tomatoes and bottom of baking dish. Drizzle oil over

each tomato.

 

Bake for 35 minutes. Remove from oven, spoon any liquid in pan over

tomatoes, and cool to room temperature