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Baked Orzo Stuffed Tomatoes
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5 from 1 vote

Baked Orzo Stuffed Tomatoes

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main
Cuisine: American
Author: Pam - For the Love of Cooking


  • 2 large tomatoes
  • 1/3 cup of orzo, cooked per instructions
  • 2 tsp olive oil
  • 1/2 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


  • 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 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 then 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!