Arugula and Bulgur-Stuffed Tomatoes

10 45 177
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 4
Arugula and Bulgur-Stuffed Tomatoes
Health Rating


3/4 cup Bulgur, dry
4 medium Tomato (fresh)
2 tsp Extra virgin olive oil
1 clove(s) Garlic (minced)
3 tbsp Cream cheese, fat free (softened)
4 cup Arugula (baby leaves)
1/2 cup Mint, fresh (chopped)
1/2 cup Dill, fresh (chopped)
1 tsp Salt and pepper
4 tbsp Parmesan cheese, shredded


Preheat the oven to 375ºF (180ºC). 

In saucepan, bring 1L water to boil and add 1/2 tsp salt. Stir in bulgur and cook until “al dente” about 10 minutes. Drain excess water.

Meanwhile, cut thin slice from stem ends of tomatoes; using melon baller or small spoon to scoop out tomato centres, and finely chop or blend. Sprinkle tomato cavities with remaining salt.

Add to cooked bulgur: chopped tomato centres, olive oil, garlic, cream cheese and arugula. Stir until arugula is wilted and cream cheese is melted. Sprinkle in chopped mint and dill and season with salt and pepper .

Divide bulgur mixture evenly among tomato cavities, packing firmly. Sprinkle the top of the bulgur mixture with parmesan cheese.

Bake on baking sheet in oven until tomato skin is wilted, about 20 minutes.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 177
Calories from fat 42
Calories from saturated fat 12.8
Total Fat 4.7 g
Saturated Fat 1.4 g
Trans Fat 0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 2.3 g
Cholesterol 5.1 mg
Sodium 486 mg
Potassium 585 mg
Total Carbohydrate 28.3 g
Dietary Fiber 7.6 g
Sugars 4.5 g
Protein 9.2 g

Dietary servings

Per Portion

Grain 1.1
Milk Alternative 0.1
Vegetables 2.5

Energy sources