Side Dishes

Middle Eastern Stuffed Tomatoes by Christi


  • 1 cup boiling water
  • 2 tbsp olive oil
  • 3 tbsp lemon juice
  • 1/4 cup parsley, minced
  • 1/2 cup golden raisins
  • 1/4 cup fresh mint, minced
  • 1 cup dry bulgur
  • 2 cups chicken stock, low fat, low sodium
  • 1 cup red bell pepper, diced
  • 1/2 cup green peas, cooked
  • 12 plum tomatoes, halved and seeded
  • 12 fresh mint sprigs, to garnish


  1. In a heatproof bowl, add the dry bulgur wheat.
  2. Boil the chicken stock and pour over the bulgur wheat.
  3. Let stand 30 minutes to 1 hour until all liquid is absorbed.
  4. Drain off any excess liquid.
  5. Meanwhile, place raisins in boiling water and let stand 10 minutes.
  6. Drain and combine with remaining ingredients, except mint sprigs and tomatoes, in a bowl.
  7. Add the bulgur wheat and mix well.
  8. Stuff the bulgur wheat mixture into the tomatoes.
  9. Garnish each tomato with a mint sprig and serve.

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