A quick take on Turkish stuffed vegetable tradition, this dish fills tomatoes with bulgur, onion and parsley and cooks them in the air fryer. It comes to the table quickly, without waiting for the oven, as a filling snack option.
Cut the tops off the tomatoes and scoop out the insides with a spoon, setting the scooped flesh aside.
Mix the bulgur, onion, parsley, olive oil, salt and the scooped tomato flesh together.
Fill the tomatoes with the mixture and put the tops back on.
Arrange in the air fryer basket and cook on a medium setting for twenty-five minutes, until the bulgur is soft.
Take care not to pierce the base while hollowing out the tomatoes, or the filling will leak out while cooking. Allergens: contains gluten (bulgur).
Rice can also be used instead of bulgur, though you will need to extend the cooking time by about five minutes.
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