n a mixing bowl, soak the bulgur wheat in distilled water for one hour.

After soaking, drain and pat dry.

Add the minced fresh parsley, Bragg Liquid Aminos, chopped tomatoes, chopped scallions, extra virgin olive oil, and minced fresh mint to the soaked and dried bulgur wheat.

Mix well to combine.

Cover the bowl and refrigerate the Tabouli mixture for at least one hour to allow the flavors to meld.

Meanwhile, prepare the tomatoes for stuffing.

Core each tomato and carefully scoop out enough pulp to create a well in each tomato.

Once the Tabouli mixture has chilled, fill each cored tomato with the prepared mixture, pressing gently to pack it in.

Arrange the stuffed tomatoes on a bed of lettuce leaves on a serving platter.

Serve the Mediterranean-Inspired Tabouli Stuffed Tomatoes as an appetizer or side dish, and enjoy the fresh and vibrant flavors!