• Cooking Time: 55–60 (total cook time)
  • Servings: 24 (8)
  • Preparation Time: 25


  • 2 lbs (1¾ cups) bulghur wheat
  • 4 oz (3 tbs) olive oil
  • 3 carrots (1 carrot), small diced
  • 3 red peppers (1 red pepper), small diced
  • 2 red sweet onions (1 cup), small diced
  • ½ bunch (⅓ cup) celery, small diced
  • 2 tbsp (2 tsp) fresh garlic
  • ½ tsp (1 dash+) salt
  • 1 tbsp (⅓ tsp) black pepper
  • 2–3 cups (⅔–1 cup) cream sauce or alfredo sauce - make in advance
  • 24 tomatoes (8 tomatoes)
  • Parmesan cheese


  • Preheat oven to 300° F.
  • In a medium stockpot cook bulghur wheat following box directions.
  • Put in cooler to cool down.
  • In another medium saucepan or stock pan start sautéing the diced carrots first and let them cook for 4 minutes before you add the rest of the diced vegetables and fresh garlic; continue cooking until vegetables get soft.
  • Add salt and pepper.
  • Add the cooked diced vegetables to the bulghur wheat; put to side to cool.
  • Core out 24 tomatoes (8 tomatoes for the home version). Slice the bottom off so tomato has a flat spot.
  • Ball 24 portions (8 portions for home version) of the bulghur/vegetable mix then stuff them into the tomatoes.
  • Spray pan, then pour half a gallon of cream sauce into the pan.
  • Put stuffed tomatoes in the pan.
  • Sprinkle shaved imported Parmesan cheese on top.
  • Be generous.
  • Cover with wrap (twice) and aluminum foil.
  • Bake in a 300° F oven for 45 minutes.
  • Uncover; cook another 5 to 10 minutes to lightly brown.


The original recipe yields a "cooking for crowds" number of servings 24. To yield a more family cooking size friendly number of servings, mainly 8, use the amount of ingredients in the parentheses.

Author Credit: Chuck Wilde

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