Stuffed Tomatoes with Bulgur
Place the bulgur in a bowl and pour in the boiling broth. Leave to soak for about 10 minutes.
Peel the onion, chop finely and sauté in a small pan with some olive oil.
Rinse the tomatoes and cut a lid from each. Scoop out the flesh with a spoon, remove the seeds and chop the flesh. Place the tomatoes in a baking dish with the openings upwards.
Chop the olives and crumble the feta cheese.
Combine the chopped tomatoes with the onions, olives, feta, parsley and lemon zest and juice. Mix into the bulgur and season with salt and pepper.
Spoon the mixture into the tomatoes and replace the lids. Drizzle with oil and bake in a preheated oven at 200°C (approximately 400ºF) for about 15 minutes.