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Orzo-Stuffed Tomatoes

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Total Time:Prep: 35 min. Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Marian Ridgeway, Desert Hot Springs, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

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.”

TEST KITCHEN APPROVED

Orzo-Stuffed Tomatoes

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Yield:6 servings
Prep:35 min
Cook:15 min
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Ingredients

  • 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
Text Ingredients
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Directions

  1. 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.
  2. 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.
  3. 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

1 each: 150 calories, 3g fat (2g saturated fat), 9mg cholesterol, 456mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.
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