Τomatoes and peppers stuffed with bulgur and fennel - Greek Recipe

ingredients

• 3 ripe tomatoes
• 6 bell peppers
• 200gr bulgur
• 100gr olive oil
• 1 bulb fennel , chopped
• 3 Tbs parsley, minced
• 1 Tbs salt
• 1 tsp pepper
• 1 tomato, grated
• 1 tsp sugar
• 2 Tbs parmezan cheese, grated
• 1/2 cup water
• 1/2 cup olive oil
• olive oil, salt, pepper for garnish

instructions

Cut off tops of tomatoes and peppers.
Scoop out  the flesh from the tomatoes and chop it.
Remove the seeds from the peppers.
Place them in a pan.
In a large bowl, mix   bulgur,  olive oil,  fennel,  parsley, salt, pepper,  grated tomato and the flesh from  the tomatoes.
Add a dash of sugar in each vegetable and stuff them with the mixture.
Replace tops of tomatoes and peppers.
Sprinkle with  parmezan, salt and pepper.
Pour  water and olive oil around the vegetables.
Bake in a preheated oven, 180C, for approximately 1 hour.
When they are ready, leave them to rest for a couple of hours and serve them warm or at room temperature.