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🍽️ Bulgur Stuffed Tomatoes

366 kcal · 30 min · 4 servings

Ingredients

• 300 ml vegetable broth
• 125 g bulgur
• 2 large tomatoes
• 2 spring onions
• 40 g arugula (bunch)
• 2 tbsp black pitted olives
• salt
• pepper
• 1 tbsp lemon juice
• 2 tbsp olive oil

Instructions

1. 1. Bring the broth to a boil in a pot.
2. 2. Add the bulgur to the boiling broth.
3. 3. Leave the pot covered on low heat for about 10 minutes until the bulgur is soft.
4. 4. Wash the tomatoes thoroughly.
5. 5. Cut off the top part (the lid) of each tomato.
6. 6. Carefully scoop out the flesh with a spoon.
7. 7. Finely chop the removed tomato flesh.
8. 8. Wash the spring onions and trim the ends.
9. 9. Slice the spring onions into thin rings.
10. 10. Wash the arugula and remove damaged leaves.
11. 11. Set aside a few nice arugula leaves for decoration.
12. 12. Roughly chop the remaining arugula.
13. 13. Finely chop the olives.
14. 14. Mix the cooled bulgur with the chopped tomato flesh, spring onions, arugula, and olives.
15. 15. Season the mixture with salt, pepper, lemon juice, and oil.
16. 16. Taste the filling and adjust the seasoning to your liking.
17. 17. Fill the empty tomato shell with the bulgur mixture.
18. 18. Place the cut-off tomato lid back on the filled tomato.
19. 19. Serve the stuffed tomatoes with the remaining salad in small bowls.
20. 20. Garnish the dish with the reserved arugula leaves.

Nutrition per serving

• kcal: 366
• Protein: 10 g · Fett/Fat: 16 g · Carbs: 44 g