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1. Cut tomatoes in half crosswise. Scoop pulp and seeds out of tomatoes into medium bowl, leaving 1/4-inch-thick shells.
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2. Invert tomatoes on paper-towel-lined plate; drain 20 minutes. Chop tomato pulp; set aside.
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3. Heat oil in medium saucepan over medium-high heat. Cook and stir green onions 1 to 2 minutes until wilted. Add bulgur; cook 3 to 5 minutes until browned.
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4. Add reserved tomato pulp, water, lemon juice and mint to bulgur mixture. Bring to a boil over high heat; reduce heat to medium-low. Cover; simmer gently 15 to 20 minutes until liquid is absorbed. Season with salt and pepper. Fill tomato halves with mixture.*
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5. Preheat oven to 400°F. Place filled cups in 13×9-inch baking dish; bake 15 minutes or until heated through.
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*Tomato cups may be covered and refrigerated at this point up to 24 hours.
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Tabbouleh in Tomato Cups
