Bulgur with Vermicelli Stuffed Tomatoes

Bulgur with Vermicelli Stuffed Tomatoes

A creative dish where CEREN Bulgur with Vermicelli is used as a filling for baked tomatoes.

Ingredients

  • 6 large tomatoes
  • 1 ½ cups CEREN Bulgur with Vermicelli
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons CEREN Tomato Paste
  • 3 tablespoons olive oil
  • 3 cups hot vegetable broth
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • Salt and black pepper, to taste
  • Fresh parsley for garnish

Instructions

Prepare tomatoes: Slice off the tops of tomatoes, scoop out pulp, and reserve it.

Cook filling: Heat olive oil, sauté onion and garlic. Add tomato pulp, CEREN Tomato Paste, cumin, and paprika. Stir in CEREN Bulgur with Vermicelli, season, and add broth. Simmer until liquid is absorbed and mixture is fluffy (about 15 minutes).

Stuff tomatoes: Fill hollowed tomatoes with the bulgur mixture. Place in a baking dish.

Bake: Bake at 180°C (350°F) for 20 minutes until tomatoes are tender.

Serve: Garnish with parsley and serve warm as a side or light main dish.