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Ricotta and Orzo Stuffed Tomatoes

5 5 5
WW Freestyle: 5
Prep Time30 mins
Cook Time5 mins
Total Time1 hr 35 mins
Garden fresh tomatoes stuffed with a mixture of orzo and ricotta cheese.
Course: Main
Cuisine: American
Servings: 10 servings
Calories: 141


  • 8 to 10 tomatoes
  • boiling water
  • 1 cup uncooked orzo
  • 1-1/2 cups Ricotta
  • 1 green bell pepper , finely diced
  • 2 tablespoons dried oregano
  • 1/4 cup fresh parsley , chopped
  • 3 garlic cloves , minced
  • salt and fresh ground pepper , to taste
  • 1 lemon , zested and juiced
  • 3 tablespoons olive oil


  • Line a large plate or a baking sheet with foil.
  • Slice off the stem end of the tomatoes and hollow out the inside.
  • Slice just a small section off the bottom of the tomatoes so that they will sit flat on a plate.
  • Sprinkle salt in the hollow portion of each tomato and place hollow-side down; set aside.
  • Stir 1 cup uncooked orzo into boiling water.
  • Cook for 5 minutes.
  • Drain and wash with cold water.
  • Let completely cool.
  • In a large mixing bowl, combine ricotta, diced pepper, oregano, parsley, garlic, zest, lemon juice, salt, pepper, and olive oil; mix it all together.
  • Gently fold in the orzo.
  • Taste for salt and pepper, and adjust.
  • Using a large spoon, fill the tomatoes with the orzo mixture and set them on a serving plate.
  • Refrigerate for 1 hour.
  • Garnish with parsley flakes and dried oregano.
  • Serve.


*** "Total Time" includes refrigeration time.
Nutrition Facts
Ricotta and Orzo Stuffed Tomatoes
Amount Per Serving
Calories 141 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Cholesterol 6mg2%
Sodium 18mg1%
Potassium 339mg10%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
Vitamin A 1060IU21%
Vitamin C 31mg38%
Calcium 62mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: stuffed tomatoes, vegetarian dinner, vegetarian main dish