Ricotta and Orzo Stuffed Tomatoes

Ricottan and Orzo Stuffed Tomatoes might be a good recipe to expand your side dish recipe box. This recipe makes 8 servings with 201 calories, 7g of protein, and 10g of fat each. For 88 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe from Diethood has 291 fans. Head to the store and pick up tomatoes, water, green bell pepper, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is tremendous. Similar recipes include Orzo-Stuffed Tomatoes, Baked Tomatoes Stuffed With Orzo, and Chipotle Stuffed Acorn Squash with Ricotta, Orzo, and Pecans (sponsored post).

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Line a large plate or a baking sheet with foil.Slice off the stem end of the tomatoes and hollow out the inside.Slice just a small section off the bottom of the tomatoes so that they will sit flat on a plate.Sprinkle salt in the hollow portion of each tomato and place hollow-side down; set aside. Stir 1 cup uncooked orzo into boiling water.Cook for 5 minutes.Drain and wash with cold water.Let completely cool.In a large mixing bowl, combine ricotta, diced pepper, oregano, parsley, garlic, zest, lemon juice, salt, pepper, and olive oil; mix it all together.Gently fold in the orzo.Taste for salt and pepper, and adjust. Using a large spoon, fill the tomatoes with the orzo mixture and set them on a serving plate. Refrigerate for 1 hour.Garnish with parsley flakes and dried oregano.Serve.

 

Step by step:

1. Line a large plate or a baking sheet with foil.Slice off the stem end of the tomatoes and hollow out the inside.Slice just a small section off the bottom of the tomatoes so that they will sit flat on a plate.Sprinkle salt in the hollow portion of each tomato and place hollow-side down; set aside. Stir 1 cup uncooked orzo into boiling water.Cook for 5 minutes.

2. Drain and wash with cold water.

3. Let completely cool.In a large mixing bowl, combine ricotta, diced pepper, oregano, parsley, garlic, zest, lemon juice, salt, pepper, and olive oil; mix it all together.Gently fold in the orzo.Taste for salt and pepper, and adjust. Using a large spoon, fill the tomatoes with the orzo mixture and set them on a serving plate. Refrigerate for 1 hour.

4. Garnish with parsley flakes and dried oregano.

5. Serve.

Nutrition Information:

covered percent of daily need