Tabbouleh-Filled Tomatoes

Ingredients

• 2 medium tomatoes
• 1/2 cup boiling water
• 1/4 cup bulgur (cracked wheat), uncooked
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped green onions
• 1 1/2 tablespoons lemon juice
• 2 teaspoons chopped fresh mint
• 1 teaspoon olive oil
• 1/8 teaspoon salt
• Dash of pepper
• 2 lemon twists (optional)
• 2 mint sprigs (optional)

Preparation

1. Slice 1/4 inch from stem end of each tomato; discard stem ends. Carefully scoop out pulp, leaving shells intact. Discard pulp and seeds. Invert tomato shells on paper towels to drain.
2. Pour water over bulgur in a small bowl; cover and let stand 30 minutes. Drain thoroughly. Combine bulgur, parsley, and next 6 ingredients, stirring well. Spoon mixture evenly into tomato shells. If desired, garnish with lemon and mint.