Description
This Spinach and Orzo Stuffed Tomatoes recipe features juicy tomatoes filled with a savory mixture of tender orzo pasta, fresh baby spinach, toasted almonds, sweet onions, pesto, and Parmesan cheese, all baked to perfection. It’s a delicious and elegant vegetarian main or side dish that’s perfect for a healthy and flavorful meal.
Ingredients
Scale
Tomatoes
- 4 large tomatoes
- 3/4 tsp kosher salt (divided)
- Non-stick cooking spray (for baking dish)
Orzo Mixture
- 1 cup orzo pasta
- 1 Tbsp butter
- 1/2 cup finely chopped sweet onion
- 1/2 cup slivered almonds
- 2 cups chopped fresh baby spinach
- 1/4 cup refrigerated pesto
- 1 Tbsp fresh lemon juice
- 1/2 cup Parmesan cheese (grated)
- 1 clove garlic, minced
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the stuffed tomatoes.
- Cook the Orzo: Prepare the orzo pasta according to the package instructions until al dente. Drain and set aside to cool slightly.
- Prepare the Tomatoes: Wash the tomatoes and slice about 1/2 inch off the top and about 1/8 inch off the bottom so they sit flat. Carefully scoop out the pulp using a grapefruit spoon or knife, leaving a 1/2 inch thick shell intact. Discard the pulp and sprinkle the inside of each tomato with a pinch of kosher salt. Set aside.
- Sauté Vegetables and Almonds: In a large skillet, melt butter over medium heat. Add the finely chopped sweet onions and cook for about 5 minutes until softened. Stir in the slivered almonds and cook for another 2-3 minutes until toasted. Add minced garlic and cook for 30 seconds until fragrant. Add chopped spinach, cover the skillet, and cook for 2-3 minutes until the spinach wilts.
- Combine Filling: Remove the skillet from heat. Stir in the cooked orzo, refrigerated pesto, 1/2 teaspoon salt, fresh lemon juice, and grated Parmesan cheese. Mix thoroughly to combine all ingredients evenly.
- Stuff and Bake Tomatoes: Lightly spray a baking dish with non-stick cooking spray. Fill each tomato with the orzo and spinach mixture using an ice cream scoop or spoon. Optionally, sprinkle extra Parmesan cheese on top. Place the stuffed tomatoes in the baking dish and bake in the preheated oven for 30 minutes. Serve immediately while warm.
Notes
- You can substitute slivered almonds with pine nuts or walnuts for a different texture and flavor.
- To make this dish vegan, omit the Parmesan cheese or use a plant-based cheese alternative.
- The tomato pulp can be used to make a light tomato sauce or added to salads or soups for minimal waste.
- For extra flavor, add a pinch of crushed red pepper flakes when sautéing the garlic.
- Ensure not to overcook the orzo to prevent mushy filling; al dente is ideal.
