This recipe is a twist on classic Mediterranean flavors. Imagine juicy, sun-ripened tomatoes bursting with a refreshing and flavorful Tabbouleh stuffing. It's a dish that's both visually appealing and incredibly satisfying. A personal favorite, I first tasted this at a friend's summer barbecue-- it was a total game changer!

The recipe is surprisingly easy to follow, even for novice cooks. It’s the kind of dish you can whip up on a weeknight after work or prepare ahead of time for a special gathering. What's better than that?

Tabbouleh Stuffed Tomatoes

Name: Tabbouleh-Stuffed-Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 cup Bulgur wheat; 1 1/2 cups Boiling water; 1 cup, finely chopped Fresh parsley; 1/2 cup, finely chopped Fresh mint; 1/2 cup, finely chopped Red onion; 1/4 cup Extra virgin olive oil; 2 lemons Lemon juice; to taste Salt; to taste Black pepper; 6 large Ripe tomatoes

This vibrant and flavorful recipe combines juicy tomatoes with a refreshing Tabbouleh stuffing, creating a delicious and healthy dish perfect for any occasion.

⏳ Yield & Time

Yield: 6 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

📖 Instructions

Preheat your oven to 375°F (190°C). This is crucial for perfectly cooked tomatoes.
Wash and halve your tomatoes: Gently wash six large, ripe tomatoes. Using a sharp knife, carefully cut them in half horizontally. Be mindful of your fingers!
Scoop out the seeds and pulp: Using a spoon, carefully scoop out the seeds and pulp from each tomato half. Try to leave the tomato walls as intact as possible. You can save the pulp for another dish, like a sauce maybe?
Prepare the Tabbouleh: In a large bowl, combine one cup of bulgur wheat with one and a half cups of boiling water. Let it sit for about 15-20 minutes to soften up; It should be plump, but not mushy. (This is super important).
Add the remaining Tabbouleh ingredients: Once the bulgur has softened, add one cup of finely chopped fresh parsley, half a cup of finely chopped mint, half a cup of finely chopped red onion, a quarter cup of extra virgin olive oil, and the juice of two lemons. Give it a good stir with a wooden spoon. Season generously with salt and freshly ground black pepper. Taste as you go!
Stuff the tomatoes: Once the Tabbouleh is thoroughly mixed, spoon it generously into the hollowed-out tomato halves. Make sure to pack it in there nice and tight.
Bake the stuffed tomatoes: Arrange the stuffed tomatoes on a baking sheet. Bake for 25-30 minutes, or until the tomatoes are tender and the Tabbouleh is heated through and slightly browned on top.
Garnish and serve: Once baked, let the Tabbouleh Stuffed Tomatoes cool slightly before serving. You can garnish them with extra fresh parsley, a squeeze of lemon juice, and a drizzle of olive oil. It’s all about presentation, my friend!
Optional: If you're feeling fancy, you can sprinkle some toasted pine nuts on top before serving. It really elevates the dish!
Enjoy: Dig in! These Tabbouleh Stuffed Tomatoes are best served warm or at room temperature. They're a perfect light meal or a fantastic side dish.

📝 Notes

For extra flavor, try adding a pinch of dried oregano or cumin to the Tabbouleh.
If you don't have fresh mint, you can substitute it with 1 teaspoon of dried mint.
Adjust the amount of lemon juice to your preference. Some people like it more tart!