Best Orzo And Feta Stuffed Tomatoes Recipes

ORZO WITH FETA AND TOMATOES

Steps:

• Heat water in large sauce pot to boil and add pasta, cook to al dente.
• Melt butter in the pot while still hot and combine with feta. Add cooked pasta to feta butter and toss with parsley and tomatoes, season with a little pepper.

BAKED FETA-STUFFED TOMATOES

Steps:

• Cut four large tomatoes in half.
• Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and then coarsely chop pulp.
• In medium bowl, stir together tomato pulp, 4 ounces crumbled feta cheese, 1/4 cup fine, dry breadcrumbs; 2 tablespoons chopped green onions; 2 tablespoons chopped fresh parsley; and 2 tablespoons olive oil.
• Spoon mixture evenly into tomato shells, and place in a 13x9-inch baking dish.
• Bake at 350 degrees for 15 minutes.
• Garnish with Italian parsley sprigs.

MEDITERRANEAN STUFFED TOMATOES

Steps:

• Brint the water to a boil in a large pot. Add the orzo, stir, lower the heat, cover, and simmer for about 7 minutes, stirring as needed.
• While the orzo cooks, combine the basil leaves, garlic, pistachios and parmesan in a food processor. Whirl until well chopped.
• Add the olive oil through the hopper in a thin stream to make a smooth paste, stopping to scrape down the sides a couple of times as needed.
• Season to taste with salt and pepper.
• Drain the orzo. Toss it lightly with the teaspoon of olive oil and let cool to room temperature.
• With a sharp serrated knife, cut a slice about 2 inched across in the top of each tomato and remove the core. Scoop out the pulp with a small spoon or melon baller, leaving a 1/2 inch thick shell.
• Lightly sprinkle the insides of the tomatoes with salt and pepper.
• Mix the cooled orzo with the Pesto and feta cheese cubes. Taste for seasoning and adjust as necessary.
• Stuff each tomato with about a cup of the filling.
• Sprinkle the tops with the olives and garnish with the chopped basil.

BAKED TOMATOES STUFFED WITH ORZO

Steps:

• Remove the center pulp and seeds from the tomatoes, hollowing them out well.
• Lightly sprinkle into each tomato a little sugar, salt, pepper and oregano; place four cubes of mozzarella in each tomato.
• Preheat oven to 400-degrees. Melt the butter in a saucepan and saute the onion in it until soft; stir in the orzo, stirring well so each grain of pasta is coated.
• Pour in 2 cups of the chicken broth, stir well, and simmer until it is absorbed, adding more broth gradually until the orzo is about three quarters cooked; firmer than al dente.
• Blend in the Parmesan, stirring it in well. Spoon the orzo mixture into the hollowed tomatoes, filling them.
• Place the filled tomatoes in a casserole or baking dish with 1/2 cup of hot broth in the bottom of the dish.
• Bake, covered, for 15 minutes; remove the cover and cook an additional 10 minutes.