Baked Tomatoes Stuffed with Orzo
Elevate your dinner table with these Baked Tomatoes Stuffed with Orzo, a vibrant Mediterranean dish that's as visually stunning as it is delicious. Large, juicy tomatoes are hollowed out and filled with a medley of tender orzo pasta, sautéed spinach, crumbled feta, and fresh basil—all brought together with the natural sweetness of tomato pulp and the aromatic kick of garlic. Baked to perfection, the tomatoes achieve a delicate balance of softness while still holding their form, making them an ideal vessel for the flavorful, cheesy filling. A sprinkle of parmesan adds a golden crust for an optional touch of indulgence. Perfect as a light main course or a unique side dish, these stuffed tomatoes are a satisfying combination of fresh, wholesome ingredients and easy preparation, ready in under an hour.
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Recipe Information
Ingredients
- 4 large ripe tomatoes
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup fresh spinach, chopped
- 1 cup crumbled feta cheese
- 2 tablespoons chopped fresh basil
- 0.5 cup tomato pulp (scooped from tomatoes)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup grated parmesan cheese (optional)
Instructions
Preheat the oven to 375°F (190°C).
Slice off the tops of the tomatoes and carefully scoop out the pulp and seeds using a spoon, being careful not to puncture the skin. Set the tomato shells aside and reserve 1/2 cup of the pulp.
Cook the orzo pasta in a pot of salted boiling water according to the package instructions. Drain and set aside.
In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
In a mixing bowl, combine the cooked orzo, sautéed spinach, crumbled feta cheese, chopped basil, reserved tomato pulp, salt, and black pepper. Mix until well combined.
Place the hollowed-out tomatoes in a baking dish. Spoon the orzo mixture into each tomato, packing it gently and mounding the top slightly.
If desired, sprinkle the tops of the stuffed tomatoes with grated parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the tomatoes are softened and the filling is heated through.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.8 g | 97% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 4096 mg | 178% | |
| Total Carbohydrate | 191.8 g | 70% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 25.5 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1227 mg | 94% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2107 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
