- 4
Ingredients
- 3/4 cup whole grain bulgur
- 4 cups baby arugula leaves
- 1/3 cup light cream cheese, softened
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh mint
- 1 tbsp. lemon juice
- 1 clove garlic, minced
- 3/4 tsp salt
- 1/2 tsp pepper
- 1 cup shredded smoked Gouda cheese or white cheddar cheese
- 4 beefsteak tomatoes
Preparation
Step 1
In saucepan, bring 1-1/2 cups water to boil. Stir in bulgur; cover and simmer until tender and water is absorbed, about 15 minutes.
Add arugula and cream cheese; stir until arugula is wilted and cheese is melted. Add dill, mint, lemon juice, garlic, 1/2 tsp of the salt and pepper. Stir in 1/2 cup of the Gouda.
Meanwhile, cut thin slice from stem ends of tomatoes; using melon baller or small spoon, scoop out centres. Sprinkle cavities with remaining salt. Place, cut side down, on towel to drain, about 5 minutes.
Divide bulgur mixture evenly among tomato cavities, packing firmly. Sprinkle with remaining Gouda cheese.
Bake on baking sheet in 375ºF (190ºC) oven until tomato skin is wilted and cheese is golden brown, about 20 minutes.
Nutritional Information Per serving: about
cal 284 pro 16g total fat 13g sat. fat 8g
carb 31g dietary fibre 6g sugar 6g chol 44mg
sodium 751mg potassium 791mg