Bulgur and Herb Stuffed Tomatoes

Today on the Takrecipe website, we are sharing a vibrant and delicious vegetarian dish: Bulgur and Herb Stuffed Tomatoes. This Middle Eastern-inspired recipe is perfect for a light lunch or a charming side dish. Juicy, ripe tomatoes are hollowed out and packed with a flavorful mixture of bulgur wheat, fresh herbs, and aromatic spices. The result is a healthy, satisfying, and beautifully presented dish that celebrates fresh ingredients and bold flavors.

Ingredients (Serves 4 people)

• 8 medium ripe tomatoes
• 1 cup fine bulgur wheat
• 1 ¼ cups boiling water
• 1 small red onion, finely chopped
• 1 cup chopped fresh parsley
• ½ cup chopped fresh mint
• 1 tablespoon tomato paste
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Juice of 1 lemon

Instructions

Step 1: Prepare the Tomatoes

Start by washing the tomatoes thoroughly. Slice off the tops and set them aside, as they will be used later as lids. Carefully scoop out the pulp and seeds using a spoon, being gentle not to tear the tomato walls. Sprinkle the insides lightly with salt and place them upside down on a paper towel to drain excess moisture while you prepare the filling.

Step 2: Soak the Bulgur

Place the bulgur in a large bowl and pour the boiling water over it. Cover the bowl with a plate or kitchen towel and let it sit for about 15–20 minutes, or until the bulgur has absorbed all the water and become tender. Fluff it with a fork to separate the grains.

Step 3: Mix the Filling

To the softened bulgur, add the finely chopped red onion, parsley, mint, tomato paste, olive oil, lemon juice, cumin, salt, and pepper. Stir thoroughly until everything is well combined and the mixture is evenly seasoned. Taste and adjust the salt or lemon juice if needed.

Step 4: Stuff the Tomatoes

Gently fill each hollowed tomato with the bulgur and herb mixture. Press down slightly to pack the filling in, but do not overfill. Place the tops back onto the tomatoes like lids.

Step 5: Bake the Stuffed Tomatoes

Preheat your oven to 375°F (190°C). Arrange the stuffed tomatoes upright in a baking dish. If there is any leftover tomato pulp, blend it and pour around the tomatoes to keep them moist during baking. Cover the dish loosely with foil and bake for about 25–30 minutes. Remove the foil and bake for another 10 minutes until the tomatoes are tender and slightly golden.

Step 6: Serve

Let the stuffed tomatoes rest for 5–10 minutes before serving. They can be enjoyed warm or at room temperature, making them a flexible option for any meal.

Tip 1: Choose firm tomatoes

🟢 Use firm, ripe tomatoes that hold their shape well during baking to prevent them from collapsing.

Tip 2: Add variety to herbs

🟢 Feel free to mix in other fresh herbs like dill or cilantro for a more complex flavor profile.

Tip 3: Make it ahead

🟢 These stuffed tomatoes can be made a few hours in advance and reheated or served at room temperature.

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