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Orzo-Stuffed Tomatoes

 Orzo-Stuffed Tomatoes
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.”
6 ServingsPrep: 35 min. Bake: 15 min.


  • 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


  • 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.
  • Yield: 6 servings.
Nutritional Facts: 1 stuffed tomato equals 150 calories,

2 of 2

Orzo-Stuffed Tomatoes (continued)

Nutritional Facts: 3 g fat (2 g saturated fat), 9 mg cholesterol, 456 mg sodium, 24 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.