Best 8 Baked Tomatoes Stuffed With Orzo Recipes

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Baked tomatoes stuffed with orzo are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. With a juicy tomato exterior and a flavorful orzo filling, this dish is sure to please everyone at your table. This dish is perfect for a summer meal, as it is light and refreshing. It is also a great way to use up any leftover orzo. With just a few simple ingredients, you can create a delicious and satisfying meal that is sure to become a family favorite.

Here are our top 8 tried and tested recipes!

ORZO-STUFFED TOMATOES



Orzo-Stuffed Tomatoes image

From Desert Hot Springs, California, Marian Ridgeway writes, "My neighbor and I used to have a friendly competition for that first ripe tomato! This side dish with orzo is always a favorite."

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 9

2/3 cup uncooked orzo pasta
6 medium tomatoes
1 tablespoon butter
1/2 cup shredded reduced-fat Swiss cheese
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons minced fresh parsley
1 teaspoon salt
1/4 teaspoon white pepper
Paprika

Steps:

  • Cook orzo according to package directions. Meanwhile, cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Set aside 6 tablespoons pulp for filling. Invert tomatoes onto paper towels to drain. Drain orzo., In a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Remove from the heat; stir in the cheese, basil, parsley, salt, pepper, orzo and reserved pulp. Spoon into tomatoes. , Place in an ungreased 2-qt. baking dish; sprinkle with paprika. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

Nutrition Facts : Calories 150 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 456mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

STUFFED BAKED TOMATOES



Stuffed Baked Tomatoes image

I make this baked stuffed tomatoes dish often-my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner. -Edna Jackson, Kokomo, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 8

6 medium tomatoes
1 cup garlic/cheese croutons, crushed
2 tablespoons grated Parmesan cheese
2 tablespoons grated American or cheddar cheese
4 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Chopped fresh parsley for garnish

Steps:

  • Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.

Nutrition Facts : Calories 146 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.

BAKED ORZO WITH TOMATOES, ROASTED PEPPERS AND ZUCCHINI



Baked Orzo With Tomatoes, Roasted Peppers and Zucchini image

Orzo is a type of pasta that looks like rice. It's popular in Greece, where it is baked in casseroles like this one. If you like comforting dishes like macaroni and cheese, you'll like this.

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course, side dish

Time 1h

Yield Serves six

Number Of Ingredients 9

1/2 pound orzo (about 1 1/8 cups)
Salt to taste
1 large red pepper, roasted and diced
3 tablespoons extra virgin olive oil
2 medium zucchini, sliced about 1/4 inch thick
Freshly ground pepper to taste
1 pound tomatoes, peeled, seeded and diced; or 1 14-ounce can diced tomatoes, with juice
1 or 2 plump garlic cloves (to taste), minced
2 ounces freshly grated Parmesan or 2 ounces crumbled goat cheese (1/2 cup, tightly packed)

Steps:

  • Bring a large pot of generously salted water to a boil, and add the orzo. Cook eight minutes, or until it is cooked through but still firm to the bite. Drain and transfer to a large bowl. Toss with the diced roasted pepper and 1 tablespoon of the olive oil.
  • Preheat the oven to 375 degrees. Oil a 2-quart baking dish. Heat another tablespoon of olive oil over medium-high heat in a large, wide skillet. Add the zucchini and cook - stirring and turning over the slices, or tossing them in the pan - until just cooked through and lightly colored, about five minutes. Scrape into the bowl with the orzo.
  • Return the pan to the heat, add the final tablespoon of oil and the garlic. Cook just until fragrant, 20 to 30 seconds, and add the tomatoes and salt to taste. Cook, stirring from time to time, until the tomatoes have cooked down slightly and smell fragrant. Taste and adjust seasoning. Scrape into the bowl with the orzo, add the Parmesan or goat cheese, and mix everything together. Add freshly ground pepper to taste, and adjust salt. Transfer to the baking dish.
  • Bake 30 to 40 minutes, until the top is just beginning to color. Serve hot or warm.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 10 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 478 milligrams, Sugar 5 grams

BAKED TOMATO & MOZZARELLA ORZO



Baked tomato & mozzarella orzo image

Combine red peppers, tomato, orzo and olives in a casserole dish to make this easy vegetarian one pot. The bubbling mozzarella topping is particularly special

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 8

150g orzo
½ tbsp olive oil
2 roasted red peppers from a jar, roughly chopped
handful olives , roughly chopped
big pinch chilli flakes
½ tsp dried oregano
400g can chopped tomatoes with garlic (if you can't find ready mixed, crush 1 garlic clove into a can of tomatoes)
125g ball mozzarella

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.
  • Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.

Nutrition Facts : Calories 392 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium

BAKED STUFFED TOMATOES



Baked Stuffed Tomatoes image

An easy and quick recipe for when tomatoes are abundant from your garden.

Provided by AJRHODES3

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 6

Number Of Ingredients 7

6 slices bacon
6 medium tomatoes
½ cup chopped green bell pepper
¼ cup grated Parmesan cheese
⅓ cup croutons
salt and pepper to taste
6 sprigs parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
  • Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
  • Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.

Nutrition Facts : Calories 196.2 calories, Carbohydrate 10.9 g, Cholesterol 22 mg, Fat 14.7 g, Fiber 2.8 g, Protein 6.9 g, SaturatedFat 5 g, Sodium 332.2 mg, Sugar 5.2 g

BAKED TOMATOES STUFFED WITH ORZO



Baked Tomatoes Stuffed With Orzo image

Make and share this Baked Tomatoes Stuffed With Orzo recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 lb orzo pasta
6 large tomatoes, firm, ripe
granulated sugar
1 teaspoon salt
black pepper
1/2 teaspoon dried oregano, rubbed
1/2 cup mozzarella cheese, cubed
1 tablespoon butter
1 medium onion, finely chopped
1 quart chicken broth, packed
4 tablespoons parmesan cheese, freshly grated

Steps:

  • Remove the center pulp and seeds from the tomatoes, hollowing them out well.
  • Lightly sprinkle into each tomato a little sugar, salt, pepper and oregano; place four cubes of mozzarella in each tomato.
  • Preheat oven to 400-degrees. Melt the butter in a saucepan and saute the onion in it until soft; stir in the orzo, stirring well so each grain of pasta is coated.
  • Pour in 2 cups of the chicken broth, stir well, and simmer until it is absorbed, adding more broth gradually until the orzo is about three quarters cooked; firmer than al dente.
  • Blend in the Parmesan, stirring it in well. Spoon the orzo mixture into the hollowed tomatoes, filling them.
  • Place the filled tomatoes in a casserole or baking dish with 1/2 cup of hot broth in the bottom of the dish.
  • Bake, covered, for 15 minutes; remove the cover and cook an additional 10 minutes.

BAKED TOMATOES WITH ORZO AND OLIVES



Baked Tomatoes with Orzo and Olives image

Provided by Food Network

Time 35m

Number Of Ingredients 8

4 large yellow tomatoes, halved, hollowed
3 cups cooked orzo
1/4 cup chopped olives
1 teaspoon finely minced garlic
3 tablespoons chopped basil, or parsley if unavailable
3 teaspoons toasted pine nuts
1 tablespoons extra virgin olive oil
1/4 cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees.
  • Halve the tomatoes, hollow and place in an oven to table baking dish. Mix the rest of the ingredients, except the cheese together in a small bowl and season with salt and pepper to taste. Carefully stuff the tomatoes and sprinkle with the cheese. Bake for 20 minutes and serve immediately.
  • FRIED GREEN TOMATOES
  • Slice green tomatoes. Dust with flour, shaking off excess. Dip into beaten egg and coat with bread crumbs. Heat vegetable or peanut oil and fry slices until golden brown on both sides.
  • TIP:
  • ROASTING TOMATOES
  • Heat a dry cast iron skillet until almost smoking, and add your whole tomatoes. Or place the whole tomatoes on a broiler tray. Turn them frequently, until they are blackened and charred on all sides. Peel off the blackened skin, and use in place of regular tomatoes for your salsas or tomato sauces.

ORZO WITH TOMATOES



Orzo With Tomatoes image

Provided by Pierre Franey

Categories     easy, quick, pastas, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

6 cups water
Salt to taste
3/4 cup orzo (rice-shaped pasta)
2 tablespoons olive oil
1 teaspoon minced garlic
1/2 pound ripe plum tomatoes, cored and cut into 1/3-inch cubes
Freshly ground pepper to taste
2 tablespoons loosely packed shredded fresh basil or Italian parsley
2 tablespoons freshly grated Parmesan cheese

Steps:

  • Bring water with salt to a boil in a saucepan. Add orzo and cook, stirring, for about 10 minutes or until tender. Do not overcook. Drain.
  • Meanwhile, heat oil in a saucepan and add garlic. Cook briefly, stirring; do not brown. Add tomatoes, salt and pepper. Stir and cook for 3 minutes. Add orzo, basil and cheese. Blend well and serve.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1046 milligrams, Sugar 2 grams

Tips:

  • Choose ripe, firm tomatoes for stuffing. This will help them hold their shape in the oven.
  • Use a variety of orzo shapes and sizes for a more interesting texture.
  • Add your favorite herbs and spices to the orzo stuffing for extra flavor.
  • Top the tomatoes with grated Parmesan cheese before baking for a golden, crispy crust.
  • Serve the stuffed tomatoes immediately or let them cool and refrigerate for later.

Conclusion:

Baked tomatoes stuffed with orzo are a delicious and easy-to-make dish that is perfect for a light lunch or dinner. With a variety of flavors and textures, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting way to enjoy tomatoes, give this recipe a try!

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