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Bulgur and Herb-Stuffed Tomatoes Recipe

Bulgur and Herb-Stuffed Tomatoes Recipe

Photos of Bulgur and Herb-Stuffed Tomatoes Recipe

How To Make Bulgur and Herb-Stuffed Tomatoes

Ripe tomatoes stuffed with a hearty and flavorful bulgur and herb filling.

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • 4 medium tomatoes
  • 1/2 cup bulgur wheat
  • 1/2 cup vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup chopped fresh herbs (parsley, mint, dill, etc.)
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1/4 cup freshly grated Parmesan cheese


  1. Preheat the oven to 375°F (190°C).

  2. Slice off the top of each tomato and scoop out the pulp with a spoon. Reserve the pulp in a bowl.

  3. Rinse the bulgur wheat under cold water and place it into a small pot with the vegetable broth, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer, covered, for 10-12 minutes or until the bulgur is cooked and the broth has been absorbed. Fluff the bulgur with a fork and set aside.

  4. In a skillet over medium heat, heat the olive oil and sauté the onion and garlic for 3-4 minutes until the onion is translucent.

  5. Add the reserved tomato pulp to the skillet and cook for a further 5-7 minutes until the pulp has broken down and thickened.

  6. Add the cooked bulgur and herbs to the skillet and stir to combine. Cook for another 2-3 minutes until the flavors meld.

  7. Stuff the tomatoes with the bulgur mixture and place them into a baking dish. Sprinkle the grated Parmesan cheese on top of each tomato.

  8. Bake for 25-30 minutes, until the cheese is melted and the tomatoes are tender.

  9. Serve hot and enjoy!


  • Calories : 189kcal
  • Total Fat : 10g
  • Saturated Fat : 2g
  • Cholesterol : 4mg
  • Sodium : 355mg
  • Total Carbohydrates : 21g
  • Dietary Fiber : 6g
  • Sugar : 8g
  • Protein : 6g
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