Baked Orzo Stuffed Tomatoes

I wanted to make something healthy for lunch today after eating a bunch of junk food while watching the football game yesterday. I went in search of ingredients to use up in the pantry and refrigerator where I grabbed two tomatoes, an onion, mushrooms, garlic, orzo, and some cheese and decided to baked orzo stuffed tomatoes. The combination of flavors and textures was wonderful and I really loved the softened baked tomato along with the cheesy orzo. I ate one tomato today and can’t wait for the remaining one for tomorrow’s lunch if I can wait that long.

Baked Orzo Stuffed Tomatoes

Ingredients

• 2 large tomatoes
• ⅓ cup of orzo, cooked per instructions
• 2 tsp olive oil
• ½ small yellow onion, diced
• 4 button mushrooms, chopped
• 1 clove of garlic, minced
• Pinch crushed red pepper flakes, to taste
• Sea salt and freshly cracked pepper, to taste
• 1-2 tbsp fresh parmesan, to taste, plus more for serving
• Mozzarella, sliced, to taste
• Fresh basil, for serving

How to Make Baked Orzo Stuffed Tomatoes

Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray.

Carefully cut the tops off of the tomato, making sure not to damage them, as they will act as the lid while baking.

Carefully scoop out the center flesh and seeds with a spoon, leaving the outer layer of the tomato all around to create a tomato bowl. (Keep the tomato insides for another recipe like tomato soup or discard).

Cook the orzo per package instructions then drain and reserve 1/4 cup of cooking liquid. (Side Note: For extra flavor, use chicken or vegetable broth instead of water to cook the orzo).

While the orzo is cooking, heat the olive oil in a skillet over medium heat. Add the onion and cook, stirring often, for 2-3 minutes. Add the mushrooms and cook, stirring occasionally, for 3 minutes. Add the minced garlic and crushed red pepper flakes and cook, stirring constantly, for 1 minute. Remove from the heat and season with sea salt and freshly cracked pepper, to taste.

Add the cooked and drained orzo to the onion and mushroom mixture along with a bit of the cooking liquid, if needed, and stir until well combined. Add the parmesan cheese and mix well. Taste and season with sea salt and freshly cracked pepper, if needed.

Spoon the orzo into the tomato bowls evenly. Top with some mozzarella & a bit more parmesan cheese.

Put the tomato lid on top. Place the baking dish into the oven and bake for 30-35 minutes.

Remove and serve topped with fresh basil and extra parmesan cheese on the side. Enjoy!