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PrintROASTED STUFFED TOMATOES
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Cook the rice in plenty of boiling water for about 12 minutes or until tender.
- Put the bulgar wheat in a heatproof bowl, cover with boiling water and leave to stand for 10 minutes.
- Drain the rice and set aside.
- Heat oil in a pan. Add the onion and fry gently for 5 minutes.
- Add the garlic, paprika, chorizo and thyme and fry gently for 2 minutes.
- Stir in the rice, bulgar wheat, another oil and salt and pepper.
- Take a thin slice off the top of each tomato and scoop out the centers with a teaspoon.
- Pack the stuffing mixture into the tomatoes and arrange them in a small ovenproof dish or roasting tin into which they fit quite snugly.
- Drizzle the tomatoes with the remaining oil and plenty of black pepper and cook in a preheated oven for 25 minutes until they are beginning to colors.
- Serve warm or cold, scattered with extra thyme.
INGREDIENTS
- 100 grams short grain rice
- 100 grams bulgar wheat
- 8 tablespoons Cooking oil
- 2 small onion, chopped
- 4 garlic cloves, chopped
- 4 teaspoons mild sweet paprika
- 200 grams chorizo, chopped
- 4 teaspoons chopped lemon thyme, plus extra to sprinkle
- 20 medium tomatoes
- Salt and pepper
4 comments for “Roasted Stuffed Tomatoes”
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