Ingredients for Baked Tomatoes With Orzo And Olives
- 4 large tomatoes (about 1 lb total)
- 1 cup cooked orzo pasta
- 1/2 cup Kalamata olives (pitted and halved)
- 1 clove minced garlic
- Basil (not specified in recipe)
- Pine Nuts (not specified in recipe)
- 1 tablespoon olive oil
- Parmesan Cheese (not specified in recipe, feta cheese is used)
- 3/8 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- salt to taste
- freshly ground black pepper to taste
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How to Make Baked Tomatoes With Orzo And Olives
- Preheat your oven to 350°F (175°C) or preheat your grill.
- Halve 4 large tomatoes (about 1 lb total) and gently scoop out the seeds and pulp, reserving the pulp for another use if desired. Place the halved tomatoes cut-side up in a baking dish.
- In a medium bowl, combine 1 cup cooked orzo, 1/2 cup Kalamata olives (pitted and halved), 1/4 cup crumbled feta cheese, 2 tablespoons chopped fresh parsley, 1 tablespoon olive oil, and 1 clove minced garlic. Season generously with salt and freshly ground black pepper to taste.
- Carefully spoon the orzo mixture into the hollowed-out tomatoes, mounding slightly. Sprinkle the tops with the remaining 1/8 cup crumbled feta cheese.
- Bake for 20-25 minutes, or until the tomatoes are tender and the filling is heated through. If grilling, grill for 15-20 minutes, turning occasionally, until heated through and slightly charred.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
14g
Fat
5g
Carbs
17g
