| Prep: 30 mins | Cook: 1 hr – 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 11g | 3g | 33g |
| sugars | fibre | protein | salt |
| 7g | 7g | 9g | 0.78g |
Why I Love Spanish Stuffed Tomatoes with Bulgur and Olives
Highly satisfying and a joy to prepare, the Spanish Stuffed Tomatoes with Bulgur and Olives recipe is a veritable explosion of flavors. For me, it’s like a beautiful fusion of various cultures – the bright, bold flavors reminiscent of Spanish still-life paintings, the hearty bulgur wheat reflecting notes of Mediterranean cuisine, and the spicy warmth of the cayenne pepper transporting me back to my West African roots. It’s global gastronomy served right on your plate.
Memories and Musing on Flavors
As I conjure up this Stuffed Tomatoes with Bulgur and Olives recipe, I’m reminded of the bounty of Spanish culinary traditions: vibrant tomatoes, pungent garlic, and the tangy zing of green olives – all mingling together like a flamenco dance on the tongue. Then, there’s the bulgur wheat, a staple in mediterranean cuisine, adding a unique chewy texture and a nutty depth to each spoonful.
This dish is quite similar to the Middle Eastern stuffed bell peppers, dolma in both preparation and flavors, and can be served together to create a culinary journey spanning several countries and continents. I’d also recommend pairing it with a simple green salad, a freshly baked baguette, or a Spanish Gazpacho for a wholesome and appetizing dinner.
A Nod to Inspirations and Tastes That Transcend Boundaries
In conceiving this recipe, I was heavily inspired by Rick Stein, a renowned chef known for his love and exploration of regional and rural recipes. His knack for discovering vibrant flavors from unpretentious ingredients echoes in my ear as I tweak and fine-tune this dish to create a sublime gastronomic experience.
As someone who embraces Afro-Southern fusion, the optional addition of cayenne pepper holds a special place in my heart. It brings to the table a gentle whisper of the irresistible kick of West African flavors, making this dish not just a meal, but a true culinary journey.
As a lawyer by day and a gourmet guru by night, I relish in the simplicity of this dish. It’s relatively easy to prepare, healthy, and extraordinarily flavorful. It’s a recipe that motivates me to come back to the kitchen time and time again, unfolding layers of mysteriously intertwined tastes – a clear reminder of why I love what I do.
What You’ll Need
- 12 medium tomatoes
- 1 cup dry bulgur wheat
- 2 cups vegetable broth
- 1 cup pitted green olives, chopped
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1/4 cup extra virgin olive oil
- 1 tsp paprika
- 1 tsp cayenne pepper (optional)
- Salt and pepper to taste
- 1 handful fresh parsley, finely chopped
- 1/2 cup grated Manchego cheese (optional)
Method
Step One
First, preheat your oven to 375 degrees Fahrenheit. Then, cut the tops off the tomatoes and gently scoop out the insides, careful not to break the skin. Set the tomato shells aside, and chop the leftover tomato flesh.
Step Two
In a large bowl, combine the bulgur wheat and vegetable broth. Let it sit for 10-15 minutes until the bulgur is softened and has absorbed most of the broth.
Step Three
While the bulgur is soaking, heat the olive oil in a pan over medium heat. Add the chopped onion and sauté until it becomes translucent. Then, add the minced garlic, paprika, cayenne pepper (if using), and the chopped tomato flesh. Cook for another 5-6 minutes until everything is well combined.
Step Four
Next, add the sautéed onion and tomato mixture to the bulgur. Mix in the chopped green olives and fresh parsley. Season with salt and pepper according to your taste. Stir everything together until well combined.
Step Five
Now, carefully spoon the bulgur and olive mixture into the hollowed-out tomatoes. Place the stuffed tomatoes in a baking dish, and if you’re using, sprinkle the tops with the grated Manchego cheese.
Step Six
Place the dish in the preheated oven and bake for 25-30 minutes until the tomatoes are slightly softened and the cheese on top is melted and golden brown. Remove from the oven and leave to cool slightly before serving. Enjoy your Stuffed Tomatoes with Bulgur and Olives!
