Source: dLife

Fresh tomatoes stuffed with seasoned bulgur wheat and vegetables.

Servings

0.75 cup cold water
0.25 cup wheat, bulgur, dry
2 tbsp fresh cucumber, peeled and chopped , seeded and diced
2 tbsp frozen green peas , thawed
1 tbsp fresh chopped onion
0.25 cup lowfat plain yogurt
2 tbsp chopped parsley
1 tbsp fresh mint , minced
1 tbsp fresh chopped green onion
1.5 tsp fat free milk
0.75 tsp fresh lemon juice
0.75 tsp vegetable oil
0.12 tsp salt
1 medium garlic cloves , crushed
2 fresh tomatoes

1 Boil water in a pot; mix in bulgur. Take pot off of heat, place lid on pot and let rest 15 minutes. Strain well and let cool.
2 Toss together bulgur, cucumber, peas, and onion. Stir together yogurt, parsley, mint, onion, milk, lemon juice, salt, and garlic.
3 Combine bulgur mixture with yogurt mixture.
4 Slice each tomato into 6 wedges, cutting to, but not through the bottom. Stretch wedges apart and place on a serving platter.
5 Season each tomato with salt and scoop 1/2 cup bulgur mixture into each tomato.

This bulgur mixture also works great spooned over fish or chicken.