I've been into stuffing vegetables with more vegetables lately and I just can't stop! I love these tomatoes and they're PERFECT for summer. The filling is super easy to make and the tomatoes take just a little bit of care to scoop out, but then you just pop it in your oven for 45 minutes and out comes a delicious and filling meal!
Greek Stuffed Tomatoes
- 1/2 cup orzo, uncooked
- 1/2 cup bell pepper, chopped
- 1/2 cup kalamata olives, chopped
- 1/2 cup zucchini, chopped
- 1/4 onion, chopped
- 1/4 cup parsley, chopped
- 4-6 leaves mint, chopped
- 1 lemon, juiced
- 4 beefsteak tomatoes
- 1 15 oz can tomato sauce
Make the Filling
Start by boiling a small pot of water and cooking the orzo pasta for 5-7 minutes until al dente. Drain and rinse under cold water and add to a large bowl.
Chop the bell peppers, kalamata olives, zucchini, onion, parsley, and mint and add to the bowl of orzo pasta and mix together with the juice of one lemon.
Prep the Tomatoes
Slice the tops off of four large beefsteak tomatoes. Using a spoon, cut into the top of the tomato to scoop out the inside. Its kind of like cleaning out a pumpkin you're carving. The riper the tomato the easier it is.
Keep the insides of the tomato and chop up and add to the bowl of filling.
Add one can of tomato sauce to the bottom of a baking dish and set each tomato in the sauce. Spoon in the filling to each tomato and really squish it in and heap it on top.
Bake at 350 degrees for 45 minutes, uncovered. Enjoy!