Date: Wed, 21 Jun 1995 13:04:38 -0500 (CDT)
From: Nanci Borg (firstname.lastname@example.org)
Spinach Stuffed Tomatoes
1/4 cup bulgur or rice
1/4 cup water
1/3 pound fresh spinach
4 medium sized tomatoes
1/4 cup onion, chopped
1/2 cup non-fat parmesan cheese (Made by Kraft - sold in canister)
1 tablespooon fine Italian flavored dry bread crumbs
1/8 teaspoon nutmeg
Bring 1/2 cup water to boil. Add dry bulgur, cover and simmer until
tender, about 20 minutes
Clean spinach, drain, pat dry and coarsely chop.
Cut off top of each tomato, scoop out pulp to make hollow shells. Chop
pulp, let drain in colander.
Combine onion, drained tomato pulp and spinach in a saucepan. Cook until
spinach is wilted, stirring constantly.
Stir in cheese, bread crumbs, nutmeg and cooked bulgur.
Fill each tomato with spinach mixture and arrange in a baking pan sprayed
with vegetable spray. Sprinkle with grated parmesan cheese
Broil 4 inches below heat 3 - 4 minutes
Can make stuffing a head of time and refrigerate until later. Then stuff
tomatoes and bake. Mary Watson said she has made the stuffing 3 days in
advance of use.
We ate these in little roma tomatoes. Wonderful. Attractive, great