Tomatoes Stuffed with Tabbouleh Egg Salad

Instructions

1. Bring water and ¼ teaspoon salt to boil in medium saucepan. Stir in bulgur and remove from heat. Cover and let stand 25 minutes. Drain bulgur in colander, pressing out excess liquid with back of spoon.
2. Transfer bulgur to large bowl. Stir in eggs, parsley, bell pepper, onion, lemon juice, vinegar, oil, remaining ½ teaspoon salt, and black pepper; set aside.
3. Cut each tomato crosswise about one-third from the top; reserve top as a “cap.” Remove and discard seeds from tomato bottoms. With grapefruit spoon or small knife, scoop pulp from each tomato, leaving a ¼-inch-thick shell. Chop pulp and stir into bulgur mixture. Spoon mixture evenly into tomato shells and top with caps.
4. Serving size: 1 stuffed tomato