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Arugula and Bulgur-Stuffed Tomatoes recipe | Canadian Living


3/4 cup (175 mL) whole grain bulgur
4 cups (1 L) baby arugula leaves
1/3 cup (75 mL) light cream cheese, softened
1/2 cup (125 mL) chopped fresh dill
1/2 cup (125 mL) chopped fresh mint
1 tbsp (15 mL) lemon juice
1 clove garlic, minced
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) pepper
1 cup (250 mL) shredded smoked Gouda cheese or white cheddar cheese
4 beefsteak tomatoes



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