Arugula and Bulgur-Stuffed Tomatoes

Arugula and Bulgur-Stuffed Tomatoes

Health Rating
Prep Cook Ready in Servings
15 min 30 min 45 min 4
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Ingredients


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

Instructions


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 mint, dill weed 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 375ºF (180ºC) oven until tomato skin is wilted, about 20 minutes.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 200  
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 190  mg
Potassium 598  mg
Total Carbohydrate 30  g
Dietary Fiber 8.0  g
Sugars 5.2  g
Protein 9.3  g

Dietary servings

Per Portion


Grain 1.2
Milk Alternative 0.1
Vegetables 2.5

Energy sources


Pygal 60% 463.223004775 222.820747225 21% 295.298399301 217.928177841 19% 331.400413943 121.937405363 60% 21% 19% Carbohydrates Fat Protein
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