Stuffed tomatoes
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Baked stuffed tomatoes

Here I am with a new recipe for delicious baked stuffed tomatoes. This recipe is a great way to empty the fridge. In fact, I used some already cooked bulgur that I had left over, but you can make your own stuffed tomatoes with rice, cous cous combined with some zucchini or chickpeas. If you're looking for more fridge-emptying recipes, you might like my baked quinoa balls or a tasty Tuscan crispy panzanella or even my crispy baked semolina

Why you'll love this smoked tofu recipe

These stuffed tomatoes are tasty and delicious. But there are also other reasons why you'll fall in love with them:

  • You choose your filling: you can fill your tomatoes with whatever grains you have at home, such as rice, cous cous, spelt, and many others. You could also combine grains with vegetables such as zucchini and spinach and add protein in the form of chickpeas, lentils or beans.
  • Taste of summer: these tomatoes are a great summer recipe for the hot summer months. In fact, you won't have to turn on the stove but only worry about baking them.
  • Enjoy them cold as well: these stuffed tomatoes make a great light meal and can also be enjoyed cold as an appetizer or first course.

Here are all the ingredients you'll need

  • 4 large tomatoes (ripe but still firm)
  • 200 g leftover bulgur (or any other grain)
  • 1 onion, finely chopped
  • 100 g coarsely chopped olives
  • 2 C olive oil
  • q.b chopped parsley
  • q.b cumin powder
  • Salt & pepper to taste

Storage tips

You can store your baked stuffed tomatoes in an airtight container inside the refrigerator for 2 days.

Now that you have all the information you need to prepare this wonderful burgers, all you have to do is get to work. Have fun in the kitchen!

Bulgur Stuffed Tomatoes - Empty the fridge recipe

Quick and easy recipe to give new life to whatever cereal is in your fridge waiting to be eaten
Prep Time10 minutes
Cook Time40 minutes
Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: vegan
Servings: 2
Author: LuvveLovesFood
Cost: low


  • 4 large tomatoes (ripe but still firm)
  • 200 g leftover bulgur (or any other grain)
  • 1 finely chopped onion
  • 100 g coarsely chopped olives
  • 2 Tbsp Olive oil
  • as needed chopped parsley
  • as needed cumin powder
  • as needed salt & pepper


  • Wash the tomatoes and cut off the tops, keeping them aside.
    4 large tomatoes (ripe but still firm)
  • With the help of a spoon or knife remove the pulp (you can reuse it in a sauce e.g.)
  • Dry the inside of the tomato with a piece of kitchen paper or cloth.
  • Cut up all the vegetables and seasonings and add them to your cereal.
    200 g leftover bulgur (or any other grain), 1 onion finely chopped, 2 C olive oil, q.b chopped parsley, q.b cumin powder, salt and pepper to taste, 100 g coarsely chopped olives
  • Fill the tomatoes and place the corresponding cap on each.
  • Bake in a ventilated oven at 210°C until the outside of the tomatoes are soft.

I hope you enjoyed the recipe, see you soon!

Have you tried making this recipe? Let me know how you found it in the comments or send me a photo of your creation on Instagram where you can stay updateds on all new recipes. If you'd like you can also tag me in your stories at @luvvelovesfood.

See you soon!

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