Name: Baked Stuffed Tomatoes with Bulgur and Feta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 4 medium tomatoes with firm walls; 1/3 cup bulgur; 1/2 cup hot water; 2 garlic cloves, minced; 2–3 green onions, chopped; 4 oz feta cheese, crumbled; 2 tbsp black olives, pitted and chopped; Salt, to taste; Freshly ground black pepper, to taste; 3 tbsp fresh basil, chopped; 1 tbsp fresh mint, chopped; Olive oil, for drizzling

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These Baked Stuffed Tomatoes with Bulgur and Feta are one of my favorite summer dishes—light, flavorful, and beautifully rustic. They feature ripe tomatoes filled with a Mediterranean-inspired mixture of bulgur, feta, olives, and fresh herbs, then baked until just golden. I like to serve them hot, straight from the oven, as a side dish, appetizer, or even a light meal.

Why You’ll Love This Recipe

I love how these stuffed tomatoes are both hearty and refreshing at the same time. The filling is satisfying thanks to the bulgur and feta, while the juicy tomatoes and fresh herbs keep things vibrant. It’s also a flexible dish—I can easily substitute the grain, use different cheeses, or change up the herbs depending on what I have. Plus, it’s a great way to make use of summer tomatoes when they’re at their peak.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 medium tomatoes with firm walls
1/3 cup bulgur
1/2 cup hot water
2 garlic cloves, minced
2 or 3 green onions, chopped
4 oz feta cheese, crumbled
2 tbsp black olives, pitted and chopped
salt
freshly ground black pepper
3 tbsp fresh basil, chopped
1 tbsp fresh mint, chopped
olive oil, for drizzling

Directions

I start by preheating the oven to 400°F (200°C).
I place the bulgur into a bowl and pour hot water over it. I let it sit for about 10–15 minutes so it softens while keeping a bit of texture.
While the bulgur is soaking, I cut the tomatoes in half and scoop out the flesh using a spoon. I discard the seeds and juices, then chop the remaining flesh.
I combine the tomato flesh with soaked bulgur, feta, green onions, garlic, olives, basil, mint, salt, and pepper in a bowl.
I fill the tomato halves with this mixture and arrange them on a baking tray.
I drizzle olive oil over the tops and bake for 20–25 minutes until the tops are slightly golden.
Once out of the oven, I like to sprinkle more fresh basil on top and serve them hot.

Servings and timing

This recipe makes 8 servings, perfect for a gathering or a meal prep option.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

Sometimes I switch the bulgur with cooked quinoa or rice depending on what I have in the pantry. I’ve also used goat cheese instead of feta for a creamier filling. For a bolder twist, I like to throw in some sun-dried tomatoes or roasted red pepper. And if I’m out of mint, I just double the basil or use parsley.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. When it’s time to reheat, I just pop them in a 350°F (175°C) oven for about 10 minutes, or until warmed through. I avoid the microwave to keep the texture intact.

FAQs

How do I choose the best tomatoes for stuffing?

I look for round, ripe tomatoes with firm walls so they hold their shape during baking. They should stand upright when cut in half.

Can I make these ahead of time?

Yes, I often prepare the tomatoes a few hours in advance and keep them in the fridge. I bake them right before serving for the best texture and flavor.

Can I freeze stuffed tomatoes?

I don’t recommend freezing them. The tomatoes can become watery and mushy once thawed. It’s best to enjoy them fresh or refrigerated for a couple of days.

What can I use instead of bulgur?

I’ve had great results using quinoa, couscous, or cooked rice. Just make sure whatever grain I choose is cooked or softened before mixing into the filling.

Are these suitable for a vegetarian diet?

Yes, absolutely. They’re vegetarian-friendly, packed with grains, cheese, and herbs—no meat involved.

Conclusion

These Baked Stuffed Tomatoes with Bulgur and Feta are everything I look for in a summer recipe: simple, fresh, and full of flavor. They’re easy to personalize, beautiful on the plate, and always a hit whenever I serve them. Whether for a light lunch, a starter, or a dinner side, I keep coming back to this dish during tomato season.