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Tabbouleh-Stuffed Tomatoes
Source: dLife

Fresh tomatoes stuffed with seasoned bulgur wheat and vegetables.

Prep Time: 15 minutes
Cook Time: 15 minutes
Difficulty: Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 150.1
Total Carbs 25.6 g
Dietary Fiber 5.1 g
Sugars 7.4 g
Total Fat 3.2 g
Saturated Fat 0.6 g
Unsaturated Fat 1.2 g
Potassium 123.4 mg
Protein 5.4 g
Sodium 202.8 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 1/2 Milk , 1 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.
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0 3/4 cup  cold water
0 1/4 cup  wheat, bulgur, dry
2 tbsp  fresh cucumber, peeled and chopped
2 tbsp  frozen green peas
1 tbsp  fresh chopped onion
0 1/4 cup  lowfat plain yogurt
2 tbsp  chopped parsley
1 tbsp  fresh mint
1 tbsp  fresh chopped green onion
1 1/2 tsp  fat free milk
0 3/4 tsp  fresh lemon juice
0 3/4 tsp  vegetable oil
0.125 tsp  salt
1 each  medium garlic cloves
2 each  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.

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