Orzo Stuffed Tomatoes Recipes

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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

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.

ORZO STUFFED PEPPERS



Orzo Stuffed Peppers image

Provided by Giada De Laurentiis

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 11

1 (28-ounce) can Italian tomatoes
2 zucchini, grated
1/2 cup chopped fresh mint leaves
1/2 cup grated Pecorino Romano, plus more for sprinkling
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups chicken broth
1 1/2 cups orzo (rice-shaped pasta)
6 sweet bell peppers (red or yellow)

Steps:

  • Preheat the oven to 400 degrees F.
  • Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.
  • Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.
  • Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.
  • Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.

ORZO WITH SAUSAGE, PEPPERS AND TOMATOES



Orzo with Sausage, Peppers and Tomatoes image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

1 red bell pepper
1 orange bell pepper
1 pound orzo pasta
3 cups chicken stock
3 cups water
1 tablespoon kosher salt
2 tablespoons olive oil
7 ounces (2 links) mild Italian turkey sausage, casings removed
1 clove garlic, minced
2 plum tomatoes, chopped
1/4 teaspoon red pepper flakes, optional
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
1/2 cup ricotta salata cheese, crumbled

Steps:

  • Using tongs, place the bell peppers over a gas flame. Cook, turning occasionally, until the skins are charred on all sides, about 5 to 6 minutes. (Alternatively, place the peppers on a baking sheet and broil for 5 to 8 minutes, until charred.) Place the charred peppers in a medium bowl. Cover the bowl with plastic wrap and allow the peppers to steam for 20 minutes. Under running water, peel away the charred skin from the peppers. Pat the peppers dry with paper towels. Remove the stem and seeds from the peppers and cut into 1/4-inch thick slices. Set aside.
  • In a medium saucepan, bring the chicken stock, water, and kosher salt to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  • While the pasta is cooking: In a large skillet, heat the oil over medium-high heat. Add the turkey sausage and saute until cooked through, about 4 minutes. Add the garlic and cook for 1 minute. Add the bell peppers, tomatoes, and red pepper flakes, if using, and cook until heated through, about 2 minutes.
  • Drain the pasta, reserving about 1/2 cup of the cooking liquid, and transfer to a large serving bowl. Add the sausage mixture, 1 tablespoon of the parsley, and season with salt and pepper, to taste. Toss well to combine all ingredients, adding reserved cooking liquid, if needed, to loosen the pasta. Top with the ricotta salata and sprinkle with the remaining parsley. Serve.

ORZO-TUNA SALAD WITH TOMATOES



Orzo-Tuna Salad with Tomatoes image

Stuffed tomatoes provide endless options when you add meat, cheese, rice, veggies - or in this case, orzo. - Jenni Dise, Phoenix, Arizona

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

3/4 cup uncooked whole wheat orzo pasta
4 large tomatoes, sliced
16 small fresh basil leaves
1 pouch (11 ounces) light tuna in water
1 cup cubed part-skim mozzarella cheese
3 tablespoons minced fresh basil
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook pasta according to package directions. Arrange sliced tomatoes on a serving plate; top with whole basil leaves., Drain pasta; rinse with cold water and place in a large bowl. Add tuna, cheese and minced basil. In a small bowl, whisk oil, vinegar, salt and pepper; drizzle over pasta mixture and toss to combine. Spoon over tomatoes.

Nutrition Facts : Calories 392 calories, Fat 15g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 523mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 7g fiber), Protein 34g protein. Diabetic Exchanges

ORZO-AND FETA-STUFFED TOMATOES



Orzo-And Feta-Stuffed Tomatoes image

This makes a nice Mediterranean-style side dish for a roasted chicken or any grilled meat or seafood. It's from a July 1986 issue of Bon Appetit in the "Great Cook" section that featured a menu for a Canoe Party for 24.

Provided by Leslie in Texas

Categories     Vegetable

Time 30m

Yield 24 serving(s)

Number Of Ingredients 13

24 medium tomatoes
salt
6 cups cooked orzo pasta (3 c. uncooked)
12 ounces feta cheese, crumbled
1 1/2 cups chopped mediterranean olives
1 1/2 cups pine nuts, toasted
1 1/2 cups chopped green onions
3/4 cup chopped parsley
3/4 cup olive oil
1 1/2 teaspoons dried rosemary, crumbled
3 garlic cloves, minced
fresh lemon juice
fresh ground pepper

Steps:

  • Cut 1/4 inch of top off tomatoes.
  • Scoop out pulp (reserve for another use), sprinkle insides of tomatoes with salt, turn over and drain for 30 minutes.
  • Pat tomatoes dry.
  • Mix orzo, cheese,olives,pine nuts,onions,parsley,olive oil,rosemary and garlic.
  • Add lemon juice to taste and season with pepper.
  • Spoon mixture into tomatoes; cover with plastic and chill until ready to serve.
  • (Can be prepared 1 day ahead.).

ORZO AND CHICKEN STUFFED PEPPERS



Orzo and Chicken Stuffed Peppers image

This dish looks beautiful and tastes like you cooked all day. Any combination of green, yellow, and red peppers works well; I use all three for color. You can also use low-sodium chicken broth and Smart Balance® spread.

Provided by Luv2Cook4Her

Categories     Stuffed Bell Peppers

Time 55m

Yield 6

Number Of Ingredients 19

cooking spray
1 green bell pepper - halved, seeded, and stem removed
1 red bell pepper - halved, seeded, and stem removed
1 yellow bell pepper - halved, seeded, and stem removed
1 tablespoon butter
2 tablespoons olive oil
3 green onions, sliced
4 cloves garlic, minced
2 skinless, boneless chicken breast halves, cut into 1/2-inch cubes
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 cup orzo
1 (16 ounce) can chicken broth
3 tablespoons Parmesan cheese
1 teaspoon olive oil
1 teaspoon butter
2 portobello mushrooms, thinly sliced
1 green onion, thinly sliced
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Spray inside of green, red, and yellow bell pepper halves with cooking spray; place on a baking sheet.
  • Bake peppers in the preheated oven until slightly tender, about 10 minutes.
  • Heat 1 tablespoon butter and 2 tablespoons oil in a skillet over medium heat; cook and stir 3 green onions and garlic until fragrant, 2 to 3 minutes. Add chicken, black pepper, and cumin; cook until chicken is no longer pink in the center and juices run clear, 4 to 5 minutes. Add orzo and chicken broth; simmer until orzo is cooked through but firm to the bite and broth is absorbed, about 11 minutes. Spoon chicken-orzo mixture into the bell peppers; sprinkle with Parmesan cheese.
  • Bake in the preheated oven until cheese is melted, about 7 minutes.
  • Heat 1 teaspoon oil and 1 teaspoon butter in skillet; Cook and stir portobello mushrooms and remaining green onion until tender, about 5 minutes. Season with salt and black pepper. Spoon about 2 tablespoons mushroom mixture onto each stuffed bell pepper.

Nutrition Facts : Calories 293.7 calories, Carbohydrate 33.2 g, Cholesterol 32.5 mg, Fat 10.8 g, Fiber 3.4 g, Protein 16 g, SaturatedFat 3.3 g, Sodium 476.1 mg, Sugar 3.6 g

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