Tomatoes Stuffed with Cracked Wheat, Peas and Chutney

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

These juicy stuffed tomatoes, packed with flavour, are delicious eaten either hot or cold as a first course or for a light meal, accompanied by crusty bread and a green salad, or they would also make good summer picnic fare. They are very simple and quick to prepare.


  • 4 very large tomatoes
  • 150g (5oz) cracked wheat (bulgar)


Slice just the tops off the tomatoes and leave them to one side. Using a small spoon scoop out all the seeds and most of the flesh and chop the flesh into small pieces. Lightly salt the insides of the tomato shells and lay them upside down in a colander to drain away the excess liquid. Put the cracked wheat into a bowl and cover with water. Put the frozen petits pois in a strainer and rinse wit