Tabbouleh Stuffed Tomatoes

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Tabbouleh Stuffed Tomatoes
This recipe is wonderful during any time of the year. If you do not like parsley, you may substitute with your favorite herb or finely chopped baby spinach. You will have a lot of tomato cores left over, don’t waste them! You can make all sorts of soups and dips out of it, such as Gazpacho.
Tabbouleh Stuffed Tomatoes
  • 1
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  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
This recipe is wonderful during any time of the year. If you do not like parsley, you may substitute with your favorite herb or finely chopped baby spinach. You will have a lot of tomato cores left over, don’t waste them! You can make all sorts of soups and dips out of it, such as Gazpacho.
Servings Prep Time
8tomatoes 30minutes
Servings Prep Time
8tomatoes 30minutes
Ingredients
Servings: tomatoes Units:
Ingredients
Servings: tomatoes Units:
Instructions
  1. Peel and cut the parsnips into pieces, then place them in the food processor with the “S” blade attached.
  2. Blend until the constancy is like rice - it will only take a few seconds.
  3. Chop the rest of the ingredients and mix them together
  4. Slice the top off of a tomato and carefully hollow out the insides, setting the cores aside for another recipe, or for munching.
  5. Enjoy!
Recipe Notes

Recipe Source

Caloronutrient Ratio:

600 Calories
08% protein
86% Carbohydrates
07% Fat

TheRawBuzz

TheRawBuzz

Heather Bhagat is the creator of the incredibly delicious blog The Raw Buzz. Her fantastic dishes continue to delight and inspire. Be sure to stop by her site and give her some love!
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