It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Tabbouleh in Tomato Cups

Source: dLife

Delicious stuffed tomatoes with bulgur and spices.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	220.0

Total Carbs	35.7 g

Dietary Fiber	9.2 g

Sugars	5.5 g

Total Fat	7.6 g

Saturated Fat	1.1 g

Unsaturated Fat	1.1 g

Potassium	635.3 mg

Protein	6.3 g

Sodium	25.9 mg

Dietary Exchanges 7.6 Fat, 1.5 Vegetables, 0.0 Fruits, 1.5 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

4.0
4 each large tomato 2.0
2 tbsp olive oil 4.0
4 each fresh green onions 1.0
1 cup wheat, bulgur, dry 1.0
1 cup cold water 2.0
2 tbsp fresh lemon juice 1.0
1 tbsp fresh mint 1.0
1 pinch salt and pepper 1.0
1 tsp fresh lemon peel 1.0
1 tsp fresh mint

Directions

Remove stems from tomatoes and cut tomatoes in half crosswise, then scoop into a medium bowl the pulp and seeds from the tomatoes, leaving the shells about a 1/4-inch-thick.
Turn the tomatoes upside down on a paper towel lined plate and let them drain for 20 minutes.
While they are draining chop the tomato pulp and set aside.
Take a saucepan and heat oil over medium-high heat, then cook and stir the white parts of onions for 1 to 2 minutes in the hot oil until onion whites are wilted, then add bulgur and cook for 3 to 5 minutes until the bulgur is browned.
Add the tomato pulp that was set aside to bulgur mixture, along with water, lemon juice, and mint.
Bring the mixture over high heat to a boil and then reduce the heat to medium low, cover and let the mixture gently simmer for 15 to 20 minutes until the liquid has become absorbed.
Add the green onions and stir into the bulgur mixture, setting aside a few sliced green onion tops to garnish the stuffed tomatoes.
Add salt and pepper to the mixture depending on desired taste and spoon mixture into tomato cups.
Preheat the oven to 400 degrees F.
Place filled cups on a 13 X 9 inch baking dish and bake the tomato cups for 15 minutes or until they are heated through, then top with reserved onion tops, garnishing if desired, and immediately serve.