Best 5 Tomatoes Stuffed With Bulgur And Pine Nuts Recipes
**Stuffed Tomatoes with Bulgur and Pine Nuts: A Journey Through Mediterranean Flavors**
Embark on a culinary adventure with stuffed tomatoes, a delightful dish that weaves together the vibrant flavors of the Mediterranean. Dive into a symphony of textures and aromas as you explore two variations of this classic recipe, each offering a unique taste sensation. The first recipe takes you on a journey to Turkey, where bulgur, pine nuts, and a blend of aromatic spices dance harmoniously within tender tomato shells. Experience the nutty crunch of pine nuts, the earthy depth of bulgur, and the subtle warmth of spices, all wrapped in the juicy embrace of ripe tomatoes. The second recipe transports you to the vibrant shores of Lebanon, where a vibrant mix of beef, rice, and vegetables join forces to create a hearty and flavorful filling. Savor the savory richness of the beef, the fluffy texture of rice, and the medley of colorful vegetables, all nestled within succulent tomatoes. Both recipes promise an explosion of flavors and textures, making stuffed tomatoes a captivating dish that will tantalize your taste buds and transport you to the heart of the Mediterranean.
TOMATOES STUFFED WITH BULGUR AND HERBS
These stuffed tomatoes make a great summer dish. You can serve them either warm or at room temperature. I like using bulgur for stuffed vegetables, because it's light and softens quickly.
Provided by Martha Rose Shulman
Categories appetizer
Time 45m
Yield Serves six
Number Of Ingredients 10
Steps:
- Place the bulgur in a bowl and add 1/4 teaspon salt. Mix together. Bring 1 cup water to a boil, and pour over the bulgur. Allow to sit for 30 minutes or until the bulgur is soft and fluffy. Transfer to a strainer and press out excess water. Set aside.
- Preheat the oven to 350 degrees. Slice off the tops of the tomatoes, about 3/4 inch down from the stem (or far enough down that it will be easy for you to hollow them out). Using a teaspoon or a grapefruit spoon, carefully scoop out the seeds, taking care not to cut through the skins. Place in a strainer set above a bowl. Rub the seed pods against the strainer to extract the juice. Discard the seeds. Carefully scoop out the pulp, and chop fine.
- Mix together the bulgur, herbs, garlic, pine nuts, the chopped tomato pulp, 1/4 cup of the strained juice and 1 tablespoon of the olive oil. Season to taste with salt and pepper. Season the hollowed out tomatoes with salt and pepper. Fill each tomato with the bulgur filling (you may have some stuffing left over). Place in a baking dish that is small enough to fit the tomatoes snugly. Drizzle 1/2 teaspoon olive oil over each one, and place the caps on top. Pour about 1/2 inch of water into the pan, and cover with foil. Bake 45 minutes. Remove from the oven and uncover. Serve warm, or allow to cool to room temperature.
- Puree the garlic with a pinch of salt in a mortar and pestle. Stir into the yogurt, along with the mint. Serve the stuffed tomatoes with a dollop of the yogurt.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 11 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 465 milligrams, Sugar 5 grams
STUFFED TOMATOES
Steps:
- Put mushrooms, water, and wine into a container and soak until mushrooms are rehydrated. Remove mushrooms and squeeze out excess liquid. Reserve the liquid. Roughly chop mushrooms.
- Sprinkle the cored and seeded tomatoes with salt and place upside down to drain. In a saute pan heat 2 tablespoons of olive oil and add shallots, garlic, and onion. Cook until translucent. Add mushrooms and cook for about 5 minutes then add 1/2 cup of the reserved mushroom liquid to pan and cook for another 4 or 5 minutes, or until most of liquid is absorbed. Add the panko and the chopped tomato and stir to combine. Season the mushroom mixture with salt and pepper and remove from heat.
- Preheat the broiler. Mix together the room temperature goat cheese and parsley and reserve. Stuff each tomato with the mushroom stuffing and top with thin layer of goat cheese mixture. Place tomatoes on a baking sheet and put under the broiler for 2 to 3 minutes until cheese is slightly melted and golden.
Nutrition Facts : Calories 219 calorie, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 8 milligrams, Sodium 184 milligrams, Carbohydrate 25 grams, Protein 6 grams, Sugar 5 grams
STUFFED TOMATOES
Spicy, tasty warm treat!
Provided by Stephanie Burr
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
- Bake in preheated oven for 15 minutes.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g
STUFFED AND BAKED TOMATOES
Tasty and not too hard to make. If you prefer, use 8 small tomatoes, bake in muffin cups and reduce baking time to 15 minutes.
Provided by Krista B
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a small saucepan over high heat, bring water to a boil. Stir in rice; cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
- Slice off the top of each tomato and scoop out the pulp, leaving a 1/4 inch thick shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to drain.
- In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
- Bake in preheated oven for 20 to 25 minutes.
Nutrition Facts : Calories 363.6 calories, Carbohydrate 79.2 g, Fat 2 g, Fiber 3.8 g, Protein 8.1 g, SaturatedFat 0.3 g, Sodium 319.5 mg, Sugar 7 g
BULGUR WITH TOMATOES MINT AND TOASTED PINE NUTS
This comes from 125 Meatless Main Dishes. Posting for ZWT3. This can be made ahead of time, but should come to room temperature before serving. They recommend serving this with Monterey Jack cheese, peach or champagne mustard and cucumber slices.
Provided by dicentra
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring the water to a boil and stir in the bulgur. Cover and reduce heat to low, and simmer for 20 minutes. Let stand an additional 5 minutes before removing the lid.
- Turn into a bowl and allow to cool for a few minutes.
- Meanwhile, core, seed and chop the tomatoes.
- Toast the pine nuts.
- Toss together with the bulgur, tomatoes, green onions, mint and parsley.
- Whisk the dressing ingredients together in a small bowl, then pour over the bulgur. Toss well to combine.
- To serve, mound the salad on lettuce leaves an garnish with the pine nuts.
Nutrition Facts : Calories 398.6, Fat 26.1, SaturatedFat 2.9, Sodium 175.5, Carbohydrate 38.4, Fiber 10.5, Sugar 5.9, Protein 9.3
Tips:
- Choose ripe, firm tomatoes: This will ensure that they can hold their shape when stuffed.
- Use a sharp knife to remove the tomato cores: This will help to prevent the tomatoes from splitting.
- Gently mix the bulgur and pine nuts together: Overmixing can make the stuffing too dense.
- Use a spoon to carefully stuff the tomatoes: Do not overstuff the tomatoes, or they may burst.
- Bake the tomatoes until the bulgur is tender and the tomatoes are slightly browned: This will take about 30 minutes.
- Serve the tomatoes warm or at room temperature: They can be enjoyed as a main course or as a side dish.
Conclusion:
Tomatoes stuffed with bulgur and pine nuts are a delicious and satisfying dish that is perfect for a summer meal. The bulgur and pine nuts provide a nutty flavor and a chewy texture, while the tomatoes add a sweet and tangy flavor. This dish is also relatively easy to make, making it a great option for a weeknight meal. Whether you are looking for a main course or a side dish, tomatoes stuffed with bulgur and pine nuts are sure to please everyone at the table.
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