Tomatoes filled with bulgur

• 1 cup of bulgur
• 10 ripe tomatoes
• 3 small boiled zucchinis
• 2 green peppers chopped in cubes
• 2 trimmed onions
• 1 stick of celery
• 4 spoons of 2% fat yogurt
• 2 garlic cloves
• 4 spoons of olive oil
• 2 spoons of vinegar
• 1 spoon of spearmint
• salt and pepper

Boil the bulgur following package instructions and set aside to cool down.

Remove the tomato pulp and keep some of it.

Sprinkle the tomatoes with salt and place them on kitchen paper.

Mix the bulgur, the zucchinis, the peppers, the onion and the celery.

In a blender place the yogurt, the garlic, the olive oil, the vinegar, the spearmint, salt and pepper. Blend until the mixture turns thick.

Combine the yogurt sauce with the bulgur mixture and some of the tomato pulp and fill the tomatoes.

Refrigerate for 1-2 hours before serving.