Baked Tomatoes with Orzo and Olives
Elevate your dinner game with these Mediterranean-inspired Baked Tomatoes with Orzo and Olives—a delightful blend of flavor and presentation. Juicy, hollowed-out tomatoes are filled with a savory mixture of tender orzo pasta, briny kalamata olives, tangy crumbled feta, and fresh herbs like parsley and basil, all delicately seasoned with garlic and a hint of lemon zest. Baked to perfection, these stuffed tomatoes become irresistibly tender, their natural juices mingling with the flavorful filling. Perfect as a stunning vegetarian main course or a colorful side dish, this recipe combines easy preparation with gourmet flair. Serve these vibrant baked tomatoes fresh from the oven and watch them steal the spotlight on your dinner table. Keywords: baked tomatoes, orzo pasta, stuffed tomatoes, Mediterranean recipe, vegetarian dish, kalamata olives, feta cheese.
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Recipe Information
Ingredients
- 6 large tomatoes
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup kalamata olives, pitted and chopped
- 0.5 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 teaspoon lemon zest
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups vegetable broth or water
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the tomatoes and set them aside. Scoop out the insides of the tomatoes using a spoon, being careful not to pierce the walls. Reserve the pulp in a bowl, chop it, and set it aside.
In a medium saucepan, bring the vegetable broth or water to a boil. Add the orzo pasta and cook according to the package instructions until al dente. Drain and transfer to a mixing bowl.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the chopped tomato pulp, kalamata olives, parsley, basil, lemon zest, salt, and black pepper to the skillet. Cook for 3-4 minutes, stirring frequently, until the mixture is slightly reduced.
Combine the cooked orzo, tomato mixture, and crumbled feta cheese in the mixing bowl. Mix well to evenly combine.
Brush the insides of the hollowed-out tomatoes with the remaining olive oil and season with a pinch of salt. Stuff each tomato generously with the orzo mixture and place them in a baking dish. Replace the tops of the tomatoes as lids.
Bake in the preheated oven for 25-30 minutes, or until the tomatoes are tender and the tops are slightly wrinkled.
Remove from the oven and let the tomatoes rest for 5 minutes before serving. Garnish with additional chopped parsley or basil if desired.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.5 g | 121% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 7878 mg | 342% | |
| Total Carbohydrate | 218.3 g | 79% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 34.3 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 586 mg | 45% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3261 mg | 69% | |
*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.
