Tabbouleh-Filled Tomatoes

• 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)

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.

tomatoes, boiling water, parsley, green onions, lemon juice, fresh mint, olive oil, salt, pepper, lemon twists, mint sprigs

Taken from www.myrecipes.com/recipe/tabbouleh-filled-tomatoes (may not work)