Orzo-Stuffed Tomatoes


When I was younger, the sight of a sliced tomato on my salad or hamburger would make my blood pressure skyrocket to 150/90.  I would carefully pluck the tomato pieces off, but the juicy, disgusting  innards would always stay behind causing me to strategically eat around the tainted areas.

Today, tomatoes don’t cause me to crinkle my nose near as much. I still don’t like them sliced on my salads, but one of my favorite dishes is Caprese Salad. Science research has shown that taste buds change every seven years, so I have attributed my miraculous appetite switch to this.

Recently, my sister had an overabundance of tomatoes from her husband’s garden, and wanted some good ideas on how to get rid of them before they went bad. After scouring the internet for different healthy recipes, we decided on  Orzo-Stuffed Tomatoes from Taste of Home and were very pleased with the end result.   They came out absolutely delicious, and tasted very fresh.  Whether you are looking for a tasty light supper, or a fun dish for entertaining, these Orzo-Stuffed Tomatoes are sure to please.

Orzo-Stuffed Tomatoes

Orzo-Stuffed Tomatoes

Orzo-Stuffed Tomatoes

Servings: 6      Prep: 35 min. Bake: 15 min.


  • 2/3 cup uncooked orzo pasta
  • 6 medium tomatoes
  • 1 tablespoon butter
  • 1/2 cup shredded mozzarella 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


  • 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.

To be completely honest, this is not the most kid-friendly dish. My sister has twin boys (age four) and an eight-year-old girl. What I always do is make a little extra cooked orzo noodles and douse them with butter and shredded cheese for the kiddos. This is an easy way to give the kids what they want without dirtying any more dishes, or wasting time by cooking a separate meal.

What’s the best part about this meal, though? They have only 150 calories and three grams of fat per serving! There’s still room for dessert!

I hope you enjoy this meal. In the words of Paula Deen,

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