Baked Orzo Stuffed Tomatoes

I wanted to make something healthy for lunch today after eating a bunch of junk food while watching the football game yesterday. I went in search of ingredients to use up in the pantry and refrigerator, where I grabbed two tomatoes, an onion, mushrooms, garlic, orzo, and some cheese, and decided to make this easy recipe for baked orzo-stuffed tomatoes. The combination of flavors and textures was wonderful, and I really loved the softened baked tomato along with the cheesy orzo. This easy stuffed tomato recipe paired nicely with a simple salad and some crusty bread.

Baked Orzo-Stuffed Tomatoes

Ingredients:

• 2 large tomatoes
• ⅓ cup of orzo, cooked per instructions (cook with chicken broth or vegetable broth for more flavor)
• 2 tsp olive oil
• ½ small yellow onion, diced
• 4 button mushrooms, chopped
• 1 clove of garlic, minced
• Pinch crushed red pepper flakes, to taste
• Sea salt and freshly cracked pepper, to taste
• 1-2 tbsp fresh parmesan, to taste, plus more for serving
• Mozzarella, sliced, to taste
• Fresh basil, for serving

How to Make Baked Orzo Stuffed Tomatoes

Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray.

Carefully cut the tops off the tomatoes, making sure not to damage them, as they will act as the lid while baking.

Carefully scoop out the center flesh and seeds with a spoon, leaving the outer layer of the tomato all around to create a tomato bowl. (Keep the tomato insides for another recipe, such as tomato soup, or discard).

Cook the orzo in well-salted water in a small saucpean according to the package instructions, then drain and reserve ¼ cup of cooking liquid. (Side Note: For extra flavor, use chicken broth or vegetable broth instead of water to cook the orzo.). 

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring often, for 2-3 minutes.

Add the mushrooms and cook, stirring occasionally, for 3 minutes.

Add the minced garlic and crushed red pepper flakes and cook, stirring constantly, for 1 minute.

Remove from the heat and season with sea salt and freshly cracked pepper, to taste.

Add the cooked and drained orzo to the onion and mushroom mixture along with a bit of the cooking liquid, if needed, and stir until well combined.

Add the parmesan cheese and mix it well. Taste and season with sea salt and freshly cracked pepper, if needed.

Spoon the orzo into the tomato bowls evenly. Top with some mozzarella & a bit more parmesan cheese.

Put the tomato lid on top.

Place the baking dish into the oven and bake for 30-35 minutes.

Remove and serve topped with fresh basil and extra parmesan cheese on the side. Enjoy!