Tomatoes stuffed with Bulgur and Peas

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Ingredients

300 g	fresh peas, shelled
200 g	bulgur
12 large	tomatoes
100 g	Feta cheese, diced
2	spring onions, sliced
1 bunch(es)	basil, chopped
	salt and freshly ground black pepper
2 tbsp	oil
200 ml	vegetable stock
1 tbsp	tomato puree
	sugar

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 30 min Resting time: ca. 15 min / Grade of difficulty: easy / Calories per portion: n/a

In a pan heat the oil. Sauté the bulgur for 4-5 minutes. Pour in the stock and bring to a boil. Take from the heat, cover and allow to soak for 15 minutes.

Cut off the tomato tops and scoop out the insides. Place the insides into a bowl and mix with a hand blender. Stir in the tomato purée until well combined and season to taste with salt, pepper and sugar.

Mix together the bulgur, peas, feta, basil and the spring onions. Season with salt and pepper. Fill the tomatoes with the mixture.

Preheat the oven to 200°C. Pour the tomato sauce on the bottom of a casserole dish. Place the stuffed tomatoes side by side in the sauce. Bake for 20-25 minutes.