Middle Eastern Stuffed Tomatoes


¾ cup uncooked bulgur 1 can (15 oz) chick peas (garbanzo) beans, drained, rinsed 1 small cucumber, chopped (1 cup) 2 medium green onions, thinly sliced (½ cup) ¼ cup Litehouse Feta Crumbles (1 oz) ¼ cup Litehouse Freeze-Dried Parsley 2 tablespoons lemon juice ½ cup Litehouse Red Wine and Olive Oil Dressing or Balsamic Dressing 4 medium tomatoes


In a small bowl, pour 1 cup boiling water over bulgur. Let stand 30 minutes. Meanwhile, in a large bowl, mix remaining ingredients except tomatoes. Make 4 cuts in each tomato from top to bottom without cutting all the way through the bottom of the tomato. Place tomatoes on individual plates. Stir bulgur into bean mixture; spoon into tomatoes. Season with salt.

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