Spinach-Tabbouleh-Stuffed Tomato

Makes 6
Prep 15 m
Stand 15 m



  1. 1 of 5 Bring 1 cup water to boiling in medium-size saucepan. Add bulgur; stir and remove from heat. Let stand 15 minutes for bulgur to absorb water.
  2. 2 of 5 Slice 1/4 inch from top of each tomato. Scoop out insides of tomatoes with teaspoon, being careful not to break shell. Drain tomatoes upside down on paper-toweling-lined plate.
  3. 3 of 5 Stir together mayonnaise, lemon juice and pepper sauce in small bowl.
  4. 4 of 5 Combine bulgur, spinach, mint and salt in large bowl. Stir in mayonnaise mixture.
  5. 5 of 5 Fill each tomato shell with 1/2 cup bulgur mixture. Sprinkle with toasted pine nuts. Serve immediately. Makes 6 servings.
Nutrition Information for Spinach-Tabbouleh-Stuffed Tomato
Servings Per Recipe: 6
Per Serving: 4 g Fat, total, 26 g carb., 5 g pro., 0 g sat. fat, 0 mg chol., 148 kcal cal., 413 mg sodium, 5 g fiber