Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Print Recipe
5
from 1 vote
Ricotta and Orzo Stuffed Tomatoes
Garden fresh tomatoes stuffed with a mixture of orzo and ricotta cheese.
Prep Time
30
minutes
mins
Cook Time
5
minutes
mins
Total Time
1
hour
hr
35
minutes
mins
Course:
Main
Cuisine:
American
Keyword:
stuffed tomatoes, vegetarian dinner, vegetarian main dish
Servings:
10
servings
Author:
Katerina | Diethood
Ingredients
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
Instructions
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.
Notes
*** "Total Time" includes refrigeration time.
Nutrition
Calories:
141
kcal
|
Carbohydrates:
18
g
|
Protein:
4
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
6
mg
|
Sodium:
18
mg
|
Potassium:
339
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
1060
IU
|
Vitamin C:
31
mg
|
Calcium:
62
mg
|
Iron:
1.1
mg