Bulgur and Herb-Stuffed Tomatoes Recipe

Preheat the oven to 375°F (190°C).

Slice off the top of each tomato and scoop out the pulp with a spoon. Reserve the pulp in a bowl.

Rinse the bulgur wheat under cold water and place it into a small pot with the vegetable broth, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer, covered, for 10-12 minutes or until the bulgur is cooked and the broth has been absorbed. Fluff the bulgur with a fork and set aside.

In a skillet over medium heat, heat the olive oil and sauté the onion and garlic for 3-4 minutes until the onion is translucent.

Add the reserved tomato pulp to the skillet and cook for a further 5-7 minutes until the pulp has broken down and thickened.

Add the cooked bulgur and herbs to the skillet and stir to combine. Cook for another 2-3 minutes until the flavors meld.

Stuff the tomatoes with the bulgur mixture and place them into a baking dish. Sprinkle the grated Parmesan cheese on top of each tomato.

Bake for 25-30 minutes, until the cheese is melted and the tomatoes are tender.

Serve hot and enjoy!