Stuffed tomatoes with bulgur, peas, spring onions and feta cheese

Name: Stuffed tomatoes with bulgur, peas, spring onions and feta cheese
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 TABLESPOONS Oil; 200 g Bulgur; 200 ml Vegetable broth; 12 Tomatoes (e.g. Roma tomatoes); 100 g Sheep's cheese; 2 Spring onions; 1 collar Chives; 100 g frozen peas; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 7-10 Tbsp Sugar

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 TABLESPOONS Oil
200 g Bulgur
200 ml Vegetable broth
12 Tomatoes (e.g. Roma tomatoes)
100 g Sheep's cheese
2 Spring onions
1 collar Chives
100 g frozen peas
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
7-10 Tbsp Sugar

Directions

1
Heat the oil in a pot. Fry the bulgur briefly in it. Pour in the stock, bring to the boil, remove from the stove, cover and let it swell for about 15 minutes. In the meantime, wash and dry the tomatoes.
2
Cut off the lid of the tomatoes. Cut the tomatoes straight at the bottom so that they stand upright. Hollow out the tomatoes. Puree the flesh in a small pot and put aside. Finely dice the feta cheese.
3
Clean and wash spring onions and cut into fine rings. Wash the chives, dab dry and cut into fine rolls. Add peas, feta cheese, chives and spring onions to the hot bulgur.
4
Season with salt and pepper. Pour the Bulgur mixture into the tomatoes. Put the tomatoes in a casserole dish. Put the tomato lid on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes.
5
In the meantime bring pureed tomatoes and tomato paste to the boil. Season with salt, pepper and sugar. Pour sauce into the casserole dish and cook for another 5 minutes.