Arugula and Bulgur-Stuffed Tomatoes Arugula and Bulgur-Stuffed Tomatoes

Arugula and Bulgur-Stuffed Tomatoes 580 Image by: Arugula and Bulgur-Stuffed Tomatoes 580 Author: Canadian Living

Ripe late-summer tomatoes become vessels for this hearty and fresh bulgur-herb mixture. Be sure to select unprocessed smoked Gouda to ensure the cheese melts properly and browns on top. Serve on lightly dressed salad greens. ?

  • Portion size 4 servings
  • Credits : Canadian Living Magazine



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 Gouda.

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 Gouda cheese.

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

Nutritional facts Per serving: about

  • Fibre 6 g
  • Sodium 751 mg
  • Sugars 6 g
  • Protein 16 g
  • Calories 284.0
  • Total fat 13 g
  • Potassium 791 mg
  • Cholesterol 44 mg
  • Saturated fat 8 g
  • Total carbohydrate 31 g


  • Iron 22.0
  • Folate 33.0
  • Calcium 32.0
  • Vitamin A 37.0
  • Vitamin C 45.0
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Lunch & Dinner

Arugula and Bulgur-Stuffed Tomatoes