Best Baked Tomatoes Stuffed With Bulgur Feta And Raisins Recipes

BAKED FETA-STUFFED TOMATOES

Steps:

• Cut four large tomatoes in half.
• Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and then coarsely chop pulp.
• In medium bowl, stir together tomato pulp, 4 ounces crumbled feta cheese, 1/4 cup fine, dry breadcrumbs; 2 tablespoons chopped green onions; 2 tablespoons chopped fresh parsley; and 2 tablespoons olive oil.
• Spoon mixture evenly into tomato shells, and place in a 13x9-inch baking dish.
• Bake at 350 degrees for 15 minutes.
• Garnish with Italian parsley sprigs.

STUFFED TOMATOES WITH FETA CHEESE

Steps:

• Preheat oven to 350ºF. Cut tops off tomatoes. Use a spoon to scoop out pulp and seeds. Save pulp, discard seeds.
• Chop tomato pulp. Combine pulp with scallions, parsley, feta, bread crumbs and olive oil.
• Spoon mixture into tomato shells. Place right-side up in a 8x8 inch baking pan. Bake for 15 minutes. Serve hot.

STUFFED BAKED TOMATOES

Steps:

• Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.

TOMATOES STUFFED WITH BULGUR AND PINE NUTS

Steps:

• Cut off and discard top third of tomatoes and scoop out insides (leave shells intact for stuffing), transferring to a sieve set over a bowl to drain excess liquid. Coarsely chop tomato from sieve and reserve for making braised eggplant .
• Sprinkle insides of tomato shells with 1/2 teaspoon salt and drain upside down on a rack set in a pan while preparing filling.
• Simmer lentils in 1/2 cup water in a small saucepan until just tender, 18 to 20 minutes. Drain in a sieve, then rinse under cold water and drain well.
• Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook pine nuts, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
• Cook onion in oil remaining in pot over moderate heat, stirring occasionally, until softened but not browned, 6 to 8 minutes. Add bulgur, chard, remaining 3/4 teaspoon salt, and pepper and cook, stirring, until greens are wilted, about 2 minutes. Add remaining cup water, then remove from heat and let stand, covered, until bulgur is tender, about 30 minutes.
• Stir in pine nuts, currants, parsley, dill, lemon juice, lentils, and salt and pepper to taste. Spoon filling into tomato shells.

BAKED TOMATOES STUFFED WITH BULGUR, FETA AND RAISINS

Steps:

• 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 1/4 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.
• 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.
• 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.