Stuffed tomatoes with bulgur wheat and tarragon

I chose bulgur wheat ( which is tasty, nutritious and does not need to be cooked!) for this recipe to keep preparation time to the minimum. This side dish works well both as a vegetarian or vegan option, so it’s up to you whether you cook it with or without the cheese. Serve hot or cold. Enjoy!

6 large tomatoes

1/4 cup bulgur wheat

1 onion, finely chopped

2 garlic cloves, finely chopped

2 tablespoons dried tarragon

2 tablespoons olive oil

3 tablespoons white wine

Salt and pepper to taste

Grated (strong) cheese (optional)

Cover the bulgur wheat completely with boiling water (use 1 portion of bulgur to 2 portions of water) and leave to rehydrate for 15 minutes. Drain any excess water. Preheat the oven to 400 F/ 200 C/ gas...
See the full directions on my site

Nutritions

Calories
540

Sodium
110mg
4% DV

Fat
28g
43% DV

Protein
12g
24% DV

Carbs
61g
21% DV

Fiber
14g
58% DV

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Dairy-Free Low-Calorie Gluten-Free Vegan Lunch Low-Fat Sugar Free High-Fiber Low-Carbohydrate Baked Vegetarian