Bulgur-Stuffed Tomatoes
(1 vote)
(1 vote)
Bulgur-Stuffed Tomatoes - Aromatic vegetables with whole-grain filling.
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
366
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.1 g | (40 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 110.3 μg | (184 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 686 mg | (17 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Bring broth to a boil in a pot. Add bulgur, cover and let soak for about 10 minutes over low heat.
2.
Meanwhile rinse tomatoes, cut tops off each, scoop out the pulp and chop. Rinse scallions, trim and cut into thin rings. Rinse arugula, trim and set a few leaves aside. Roughly chop remaining arugula leaves. Finely chop olives.
3.
Season prepared ingredients with salt, pepper and lemon juice. Stir in oil and mix with the bulgur. Season again and put filling in the tomatoes. Replace the tomato tops and arrange on top of remaining bulgur mixture in bowls. Garnish with arugula.
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