Bulgur Stuffed Tomatoes
August 24, 2016
Recipe from: Everything Erica
- Yields: 3 Servings
1Cook the Wild Garden Bulgur according to the instructions on the package.
2Cut the tops of the tomatoes off and remove them. Take a small knife and cut around the inside edges and remove the inner core/seeds from the tomato with a spoon. Make sure to leave the walls of the tomato intact. Fill them up with the bulgur and top with feta cheese.
3Bake in the oven at 425 for about 20 minutes