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Bulgur stuffed tomatoes

Vegetables35 minutes4 people175 calories
1/52/53/54/55/5 (9 votes)
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By Ana Valdes

Filled tomatoes

Do you remember the Lebanese tabouleh that we published a few days ago? Well I had leftovers bulghur and I dared with these Varoma stuffed tomatoes that have been delicious. They feature thick bulgur, red pepper, onion, black olives and oregano, topped with melted cheese. Delicious.

The bulgur (or burgundy) is very popular in the gastronomy of the Middle East and North Africa. It is a grain of wheat, prepared in a specific way. It is a cereal rich in fiber, minerals (such as calcium, phosphorus and potassium) and antioxidants: carotene, lutein, vitamin beta K and a little vitamin E. Dare with it, it brings a different flavor and textures to the dish and combines perfectly with vegetables, raw in salads or cooked in preparations Vegetarian like the one I propose today.

Bulgur stuffed tomatoes

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Tomatoes stuffed with thick bulgur and vegetables, steamed in the Varoma and full of aroma and flavor.

  • Ana Valdes
  • Kitchen: vegetarian
  • Recipe type: vegetables
  • Calories: 175
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

  • 70 g bulgur, preferably thick (thin would also do, but works better with thick)
  • 4 not very ripe tomatoes that are firm to the touch.
  • 100 g onion
  • 75 g of red pepper
  • 8 pitted black olives
  • 1 chucharadita (of the dessert ones) of sugar
  • 1 teaspoon (of coffee) salt
  • oregano
  • 25 ml oil
  • grated cheese

Preparation

  1. While we work the recipe with Thermomix, we prepare the bulgur following the manufacturer's instructions. when we have it ready, we reserve it in a container.

  2. We empty the tomatoes without pressing too much towards the skin, there should be a finger of pulp (about a centimeter wide approx.). We put the pulp in the glass and reserve the emptied tomatoes.

  3. Add to the pulp the chopped onion, the pepper, the sugar, the salt, the oil and a teaspoon (of coffee) of oregano. We chop during 5 seconds speed 5.

  4. Next, we program 10 minutes, Varoma temperature, speed 1.

  5. Uncover and if there is still liquid (it depends on the water in each tomato) add 5 minutes, Varoma temperature, speed 1. Without beaker.

  6. We remove the mixture and leave it resting in a strainer over a container.

  7. We introduce the olives in the glass and chop 6 seconds speed 4.

  8. We add the tomato mixture and the olives to the bulgur that we had reserved. We mix carefully with a spoon or spatula.

  9. We fill the tomatoes with the mixture. Top with oregano and grated cheese.

  10. We place the tomatoes in the covered Varoma container.

  11. We introduce 800 ml of water into the glass. We put the Varoma in place and program 20 minutes, Varoma temperature, speed 1.

Notes

The juice resulting from straining the vegetable mixture (step 6), do not throw it away. Store or freeze it and add it to broth or a sauce.

Equivalences with TM21

Equivalences with TM31 / TM21

More information - Lebanese tabouleh


Discover other recipes of: Salads and Vegetables, Summer recipes, Varoma Recipes, Vegetarian

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  1.   Viviana said
    ago 9 years

    Hello Ana: I have a diet rich in vegetables and I really appreciate your recipes. I love them and I have already prepared several thousand thanks for sharing them

    Reply to Viviana
    1.    Ana Valdes said
      ago 9 years

      Thanks Viviana! I am very glad that they are useful to you. A kiss!

      Reply to Ana Valdés