Tomatoes Stuffed with Mint and Bulgur

comments (1) December 12th, 2008

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In this arresting dish, the red cabbage and raisins in the stuffing contrast nicely with the Yellow Stuffer tomatoes.
To prepare stuffing tomatoes, cut off the top with a sharp knife. Scoop out the seed cluster, and you are left with a decorative, edible bowl.
In this arresting dish, the red cabbage and raisins in the stuffing contrast nicely with the Yellow Stuffer tomatoes.Click To Enlarge

In this arresting dish, the red cabbage and raisins in the stuffing contrast nicely with the 'Yellow Stuffer' tomatoes.

Photo: Scott Phillips

Ingredients:
1 cup boiling water
1 cup bulgur
1 whole scallion, thinly sliced
1/4 cup chopped parsley
1/8 cup chopped mint, plus some for garnish
1 cup minced red cabbage
1/4 cup raisins
1/4 cup sunflower seeds
1/8 to 1/4 cup lemon juice
2 garlic cloves, finely minced
2 to 3 Tbs. soy sauce
3 Tbs. vegetable oil
1 Tbs. honey
6 medium stuffing tomatoes

6 lunch or appetizer servings

In a medium bowl, pour the boiling water over the bulgur. Cover tightly and let stand for 30 minutes. In a large bowl, combine the scallions, parsley, mint, cabbage, raisins, and sunflower seeds. In another small bowl, combine the lemon juice, garlic, soy sauce, oil, and honey.

After the bulgur has steamed, combine it with the vegetables and herbs. Pour the liquid over all and mix thoroughly. Let the mixture stand for at least half an hour, tossing every 10 minutes to evenly distribute the marinade.

Slice off the tops of the tomatoes about a quarter of the way down and scoop out the seed cluster. Fill each tomato with the bulgur mixture. Put the tops back in place, either straight or slightly askew. Garnish with a sprinkle of fresh mint.

Recipe by Jesse Cool
August 2000
from issue #28


posted in: tomatoes, mint, side dish

Comments (1)

Lukewhite writes: Incredibly Awesome...
Posted: 2:57 am on December 23rd
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