BULGUR STUFFED TOMATOES (350 G)

Preheat the oven to 180 ° C;

Cut the tomatoes in half and peel the core. Turn the halves to liquid glass, while preparing the filling;

Boil bulgur until cooked in a ratio of 1: 1.5 and set aside;

In a large frying pan over medium heat, simmer onion and garlic with 2 tablespoons of vegetable broth;

Add basil, pine nuts, paprika, thawed spinach and another 1 tablespoon of vegetable stock. Stew 1 - 2 Minutes
until spinach is ready and remove from heat;

Stir, add bulgur, salt and pepper;

Spoon the mixture with porridge into tomatoes and transfer them to a baking dish

Bake without a lid for 10 Minutes. Serve the dish hot. You can add a couple of drops of balsamic vinegar on top.