Greek Orzo Stuffed Tomatoes with Feta

Greek-style tomatoes stuffed with orzo, feta, olives, and parsley, then baked until tender for an easy vegetarian side or light meal.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 4 large tomatoes
• 1 cup cooked orzo
• 0.5 cup feta cheese
• 0.25 cup pitted olives
• 2 tablespoons fresh parsley
• 1 tablespoon olive oil
• 0.25 teaspoon kosher salt
• 0.125 teaspoon black pepper

Cooking instructions

1. Preheat the oven to 375°F. Slice the tops from the tomatoes and scoop out the seeds and pulp, leaving the shells intact. (about 5 min) — 375°F
2. Place the cooked orzo, feta, olives, parsley, olive oil, salt, and pepper in a bowl. Stir until evenly combined. (about 3 min)
3. Spoon the orzo mixture into the tomato shells, packing it gently without crushing the tomatoes. (about 4 min)
4. Arrange the stuffed tomatoes in a baking dish and bake at 375°F for 25 minutes, until the tomatoes are tender and the filling is hot. (about 25 min) — 375°F
5. Let the tomatoes rest for 5 minutes before serving. (about 5 min)