Stuffed Tomatoes with Pesto and Orzo



Recipe Information

Total Time: 

60 minutes



These delicious stuffed tomatoes make a terrific summer lunch. They can also be baked and served warm, if you desire.


  • 8 medium to large ripe tomatoes
  • 1 8-ounce package orzo pasta
  • 2 tablespoons extra virgin olive oil
  • 1 lemon, juice and zest
  • 1/4 cup fresh basil, finely chopped
  • 1 cup fresh spinach, finely chopped
  • 2 tablespoons pine nuts, toasted
  • 1 teaspoon garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons shredded Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Cook the orzo according to the package directions, drain well and refrigerate until cold. In a large bowl, mix together the chilled orzo, olive oil, lemon zest and juice, basil, spinach, pine nuts, garlic, 1/4 cup grated Parmesan cheese, salt, and pepper.
  2. Wash and core the tomatoes, then scoop out the seeds and some of the flesh to make a space for the orzo mixture. Slice a small section from the bottom of the tomato so it will sit upright. Fill each of the tomatoes with a few tablespoons of the orzo mixture, sprinkle with shredded Parmesan and serve room temperature or chilled.

Serving Suggestion

Accompanied with hummus, baba ganouj, and toasted pita triangles, these stuffed tomatoes make a lovely al fresco lunch. If you prefer, bake stuffed tomatoes for 15 minutes at 425 degrees F. and serve warm.

Nutritional Information

190 calories, 6 g. fat, 2 mg. cholesterol, 204 mg. sodium, 28 g. carbohydrate, 3 g. fiber, 7 g. protein