|15 min||30 min||4|
|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!