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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-Stuffed Tomatoes

Source: dLife

Fresh tomatoes stuffed with seasoned bulgur wheat and vegetables.

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 3.2 Fat, 1.7 Vegetables, 0.0 Fruits, 0.2 Milk, 0.8 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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Servings

Ingredients

0.75
0 3/4 cup cold water 0.25
0 1/4 cup wheat, bulgur, dry 2.0
2 tbsp fresh cucumber, peeled and chopped 2.0
2 tbsp frozen green peas 1.0
1 tbsp fresh chopped onion 0.25
0 1/4 cup lowfat plain yogurt 2.0
2 tbsp chopped parsley 1.0
1 tbsp fresh mint 1.0
1 tbsp fresh chopped green onion 1.5
1 1/2 tsp fat free milk 0.75
0 3/4 tsp fresh lemon juice 0.75
0 3/4 tsp vegetable oil 0.125
0.125 tsp salt 1.0
1 each medium garlic cloves 2.0
2 each fresh tomatoes

Directions

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.
Toss together bulgur, cucumber, peas, and onion. Stir together yogurt, parsley, mint, onion, milk, lemon juice, salt, and garlic.
Combine bulgur mixture with yogurt mixture.
Slice each tomato into 6 wedges, cutting to, but not through the bottom. Stretch wedges apart and place on a serving platter.
Season each tomato with salt and scoop 1/2 cup bulgur mixture into each tomato.