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Baked Stuffed Tomatoes with Bulgur and Feta

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These Baked Stuffed Tomatoes with Bulgur and Feta are the perfect summer dish—light, savory, and packed with Mediterranean flavor. Juicy tomatoes are filled with a hearty mix of bulgur, feta, olives, and fresh herbs, then baked until golden and delicious. Ideal for vegetarians, they make a great appetizer, side dish, or light meal.

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

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Place bulgur in a bowl and pour hot water over it. Let it sit for 10–15 minutes until softened.
  3. Cut tomatoes in half and scoop out the flesh. Discard seeds and juices, and chop the remaining flesh.
  4. In a bowl, combine tomato flesh, soaked bulgur, feta, green onions, garlic, olives, basil, mint, salt, and pepper.
  5. Fill tomato halves with the mixture and place them on a baking tray.
  6. Drizzle tops with olive oil.
  7. Bake for 20–25 minutes until tops are golden.
  8. Garnish with fresh basil and serve hot.

Notes

  • You can substitute bulgur with quinoa, couscous, or rice.
  • Goat cheese can be used instead of feta for a creamier texture.
  • Add-ins like sun-dried tomatoes or roasted red pepper add depth.
  • Avoid microwaving when reheating to maintain texture.
  • Best enjoyed fresh but keeps for 3 days in the fridge.

Nutrition

Find it online: https://cookedbymaya.com/baked-stuffed-tomatoes-with-bulgur-and-feta/