Stuffed tomatoes

Name: Stuffed tomatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 ml Vegetable broth (instant); 125 g Bulgur; 100 g frozen peas; 100 g Spring onions; 25 g Almonds with skin; 10 g Butter or margarine; 125 g Preparation of cream cheese with herbs from Provence; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 large tomatoes (about 130 g each); 7-10 Tbsp Parsley

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 ml Vegetable broth (instant)
125 g Bulgur
100 g frozen peas
100 g Spring onions
25 g Almonds with skin
10 g Butter or margarine
125 g Preparation of cream cheese with herbs from Provence
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 large tomatoes (about 130 g each)
7-10 Tbsp Parsley

Directions

1
Bring 1/4 litre of stock, bulgur and frozen peas briefly to the boil and allow to swell for 5-10 minutes. Clean and wash spring onions and cut into fine rings. Cut almonds into quarters. Heat the fat in a pan, fry the almonds, add the spring onions and fry briefly. Mix bulgur, spring onions, almonds and 50 g cream cheese. Season to taste with salt and pepper.
2
Wash the tomatoes, dab dry and cut off the lid. Hollow out tomatoes, season with salt and pepper and fill with bulgur mass. Mix the remaining stock and cream cheese and put them together with the tomatoes in a greased casserole dish. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Serve garnished with parsley