Arugula And Bulgur Stuffed Tomatoes

Arugula And Bulgur Stuffed Tomatoes

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


4 cup Arugula (leaves only)
4 large Beefsteak tomato
1/2 tsp Black pepper
3/4 cup Bulgur, dry
1 cup, shredded Cheddar cheese
1/3 cup Cream cheese, fat free (softened)
1/2 cup Dill, fresh (chopped)
1 clove(s) Garlic (minced)
1 tbsp Lemon juice
1/2 cup Mint, fresh
3/4 tsp Salt


In saucepan, bring 1-1/2 cups water to boil. Stir in bulgur; cover and simmer until tender and water is absorbed, about 15 minutes.

Add arugula and cream cheese; stir until arugula is wilted and cheese is melted. Add dill, mint, lemon juice, garlic, 1/2 tsp of the salt and pepper. Stir in 1/2 cup of the cheddar.

Meanwhile, cut thin slice from stem ends of tomatoes; using melon baller or small spoon, scoop out centres. Sprinkle cavities with remaining salt. Place, cut side down, on towel to drain, about 5 minutes.

Divide bulgur mixture evenly among tomato cavities, packing firmly. Sprinkle with remaining cheddar cheese.

Bake on baking sheet in 375ºF (190ºC) oven until tomato skin is wilted and cheese is golden brown, about 20 minutes.

Nutrition Facts

Per Portion

Calories 292
Calories from fat 99
Calories from saturated fat 59
Total Fat 11.1 g
Saturated Fat 6.6 g
Trans Fat 0
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 3.0 g
Cholesterol 34 mg
Sodium 800 mg
Potassium 772 mg
Total Carbohydrate 32 g
Dietary Fiber 8.2 g
Sugars 6.7 g
Protein 16.6 g

Dietary servings

Per Portion

Grain 1.1
Milk Alternative 0.6
Vegetables 3.6

Energy sources

Recipe from:
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