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Orzo-And Feta-Stuffed Tomatoes
At a Glance
- Prep
- 15 minutes
- Cook
- 45 minutes
- Total
- 30 min
- Yield
- 24.00 serving(s)
Categories
- Salad
Cuisine
- Mediterranean
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 24. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Orzo-And Feta-Stuffed Tomatoes brings together 24 medium tomatoes, salt, 6 cups cooked orzo pasta (3 c. uncooked) in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 24 servings.
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Ingredients
- 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
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Instructions
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.).
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