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- 4 large ripe tomatoes - 1 cup orzo pasta - 1/2 cup feta cheese, crumbled - 1/4 cup Kalamata olives, chopped - 1/2 cup cucumber, diced - 1/4 cup red onion, finely chopped - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 tablespoon lemon juice - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley for garnish - Garlic adds a punch of flavor. - Olive oil keeps the dish moist and rich. - Fresh parsley gives a bright touch. 1. Preheating the oven: Start by preheating your oven to 375°F (190°C). This step is vital for even baking. 2. Cutting and hollowing tomatoes: Cut the tops off each tomato. Use a spoon to scoop out the insides. Set these hollowed tomatoes aside. Chop the pulp finely for later use. 3. Cooking orzo pasta: In a medium pot, boil salted water. Cook the orzo according to package instructions. Make sure it is al dente, then drain it. 1. Mixing orzo stuffing: In a large bowl, mix the cooked orzo, chopped tomato pulp, feta cheese, olives, cucumber, red onion, minced garlic, olive oil, lemon juice, oregano, salt, and pepper. Stir until all ingredients blend well. 2. Stuffing the tomatoes: Gently stuff each hollowed tomato with the orzo mixture. Press down lightly to pack it in. 1. Baking time and temperature: Place the stuffed tomatoes in a baking dish. Bake them for 20-25 minutes until the tops turn golden and the tomatoes soften. 2. Garnishing tips: Once out of the oven, let the tomatoes cool for a few minutes. Garnish with fresh parsley before serving. For a colorful touch, drizzle with extra olive oil. {{ingredient_image_1}} How to choose the best tomatoes When picking tomatoes, look for large and ripe ones. They should feel heavy for their size. The skin should be smooth and shiny. A rich red color means they are ripe. Avoid any with bruises or blemishes. Ensuring orzo is perfectly cooked To cook orzo just right, use plenty of salted water. Bring the water to a rolling boil. Add the orzo and stir to prevent sticking. Cook until it is al dente, which means firm to the bite. This usually takes about 8-10 minutes. After cooking, drain it well. Plating the dish For a beautiful presentation, place the stuffed tomatoes on a colorful platter. Drizzle a bit of olive oil over them. A sprinkle of fresh parsley adds a nice touch. This makes the dish look fresh and inviting. Recommended sides Pair your stuffed tomatoes with a simple salad. A Greek salad works well, with cucumbers, olives, and feta. You can also serve with crusty bread to soak up any extra juices. Both options add flavor and balance to your meal. Gluten-free alternatives If you need a gluten-free option, use quinoa or rice instead of orzo. Both will absorb flavors well. They will also provide a nice texture in the stuffed tomatoes. Vegetarian options To make this dish vegetarian, simply leave out the feta cheese. You can replace it with a vegan cheese or more veggies. Try adding spinach or bell peppers for extra flavor. Adding spices and herbs Feel free to boost the flavor with spices. A pinch of red pepper flakes adds heat. Fresh basil or mint also pairs nicely with the dish. Experiment with your favorite herbs to find what you love. Incorporating different cheeses For a twist, try using mozzarella or goat cheese instead of feta. Each cheese brings its own unique taste. Experimenting with different cheeses can make this dish exciting every time you make it. Store your leftover Mediterranean Orzo Stuffed Tomatoes in an airtight container. This keeps them fresh and tasty. Make sure to let them cool down before sealing. In the fridge, they last about 3 to 4 days. If you want to keep them longer, freezing is a great option. To freeze stuffed tomatoes, wrap each one tightly in plastic wrap. This protects them from freezer burn. You can also place them in a freezer bag. Be sure to remove as much air as possible. When you want to eat them, take them out and let them thaw in the fridge overnight. To reheat frozen tomatoes, preheat your oven to 375°F (190°C). Place the thawed tomatoes on a baking tray. Bake for about 20 minutes or until they are heated through. Enjoy your delicious meal! Pro Tips Use Ripe Tomatoes: Choose tomatoes that are firm but slightly soft to the touch for the best flavor and texture. Customize the Filling: Feel free to add other ingredients like spinach, artichokes, or even cooked chicken to enhance the stuffing. Don’t Overcook the Orzo: Since the orzo will continue to cook in the oven, make sure to stop cooking it when it’s al dente. Serve Warm: These stuffed tomatoes are best enjoyed warm, so serve them immediately after baking for optimal flavor. {{image_2}} Can I prepare stuffed tomatoes ahead of time? Yes, you can make these stuffed tomatoes ahead of time. Just prepare the filling and stuff the tomatoes. Cover them and store them in the fridge for up to 24 hours. Bake them just before serving. This makes it easy to enjoy a fresh meal. How do I reheat the Mediterranean Orzo Stuffed Tomatoes? To reheat, place the stuffed tomatoes in an oven-safe dish. Cover with foil and bake at 350°F (175°C) for about 15-20 minutes. This keeps them moist. If you want, you can microwave them too. Just heat in short intervals until warm. What to do if tomatoes are too watery? If your tomatoes are watery, sprinkle a little salt inside the hollowed tomatoes. Let them sit for about 10 minutes. This helps draw out excess moisture. You can also cook the filling a bit longer to reduce water before stuffing. How to avoid overcooking orzo? To avoid overcooking orzo, cook it al dente. This means it should still be firm when bitten. Follow the package instructions closely. Drain it immediately and rinse with cold water. This stops the cooking process and keeps it perfect for stuffing. This blog post covered how to make delicious Mediterranean Orzo Stuffed Tomatoes. We listed the fresh ingredients needed, shared preparation tips, and detailed the cooking steps. I also provided ideas for variations and storage advice. In summary, these stuffed tomatoes are easy to make and fun to customize. Experiment with flavors and enjoy a healthy meal that impresses. Cooking should be fun, so try this dish tonight!

Mediterranean Orzo Stuffed Tomatoes

Delicious tomatoes stuffed with orzo pasta, feta cheese, and fresh vegetables, baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 large ripe tomatoes
  • 1 cup orzo pasta
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup Kalamata olives, chopped
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • to taste Salt and pepper
  • for garnish Fresh parsley

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off each tomato and scoop out the insides with a spoon. Set the hollowed tomatoes aside and chop the pulp finely.
  • In a medium-sized pot, bring salted water to a boil and cook the orzo according to package instructions until al dente, then drain and set aside.
  • In a large mixing bowl, combine the cooked orzo, chopped tomato pulp, feta cheese, olives, cucumber, red onion, minced garlic, olive oil, lemon juice, oregano, salt, and pepper. Mix well until all ingredients are combined.
  • Gently stuff each hollowed tomato with the orzo filling, pressing down lightly to pack it in.
  • Place the stuffed tomatoes in a baking dish and bake for 20-25 minutes until the tops are slightly golden and the tomatoes are tender.
  • Remove from the oven and let them cool for a few minutes.
  • Garnish with fresh parsley before serving.

Notes

Serve the stuffed tomatoes on a colorful platter, drizzled with a little extra olive oil and a sprinkle of fresh parsley for added color.
Keyword Mediterranean, orzo, stuffed tomatoes