Italian Orzo Stuffed Tomatoes Recipe

Italian Orzo Stuffed Tomatoes is a great way to enjoy the flavors of summer and juicy ripe tomatoes. If you have some over-sized beef steak tomatoes or heirloom tomatoes in the garden, this is the perfect way to use them.

My youngest daughter recently enjoyed a wonderful summer harvest dinner at a good friends house, where they enjoyed their favorite summer vegetables prepared as a caprese salad, bruschetta, stuffed tomatoes, corn on the cob, and a vegetable tray with dip with some grilled meats. They were satisfied and stuffed by this garden vegetable extravaganza.

One of the items my daughter particularly enjoyed was this Italian Orzo Stuffed Tomatoes dish prepared by her friend Ann Pratt. It was full of Italian flavors with savory garlic, wine, mozzarella, Parmesan cheese, and fresh basil. My daughter had to pick Ann’s brain to figure out how to recreate this recipe at home. The trickiest part was determining just the right amount of liquid to cook with the orzo so it would be soft and tender. This recipe is easy to prepare and will be eaten up quickly by the tomato lovers in your family.

More of Linda’s delicious Tomato Recipes for great ideas.

Orzo Stuffed Tomatoes in a glass baking dish with text

Italian Orzo Stuffed Tomatoes Recipe
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
  • 4 large beefsteak tomatoes rinsed and dried

  • 2 tablespoons butter
  • 1/2 cup diced onion
  • 2 cloves garlic minced
  • 1/4 cup white wine*
  • 1 cup prepared or homemade chicken stock**
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup dried orzo***
  • 1/4 cup fresh basil leaves finely chopped****
  • 1 cup grated fresh mozzarella cheese
  • 1 cup grated Parmesan cheese 

  • * May substitute with equal parts chicken stock or water.

  • ** Learn how easy it is to make Homemade Chicken Stock 

  • *** Orzo also known as risoni, is a form of short-cut pasta, shaped like a large grain of rice. 

  • **** May substitute with parsley.

  1. Preheat oven to 350 degrees F. 

  2. Cut a thin slice off the top of each tomato.  Use a spoon to scoop out all the pulp.  Discard pulp or save for another cooking use.  As an additional option, the pulp could be used to mix in with orzo while cooking for additional flavor.  Be sure to reduce amount of chicken stock for the difference.  Total liquid should be no more than 1 1/4 cups.  The tomatoes should have about a 1/2-inch shell after pulp has been scooped out.  Place tomatoes, open side down, on paper towels to drain off excess liquids until ready to assemble. 

  3. In large sauce pan over medium heat, melt butter.  Add onions and garlic and saute approximately 3 to 4 minutes or until onions appear translucent. 

  4. Pour in the wine, chicken stock, salt, and pepper.  Stir together and bring just to a boil.  Add the orzo, stirring into the liquids.  Bring back to a boil, then turn the heat down to medium low and let the orzo simmer for approximately 9 to 10 minutes until all the liquid is absorbed and the orzo noodles have softened.  Note:  Stir the orzo mixture every couple minutes while simmering and scrape up orzo from the bottom of the pan to keep from sticking.

  5. Remove pan from heat and stir in the prepared fresh basil leaves.  Next, add in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese; stir together until and orzo and cheese is combined and has melted into the hot orzo.  Remove from heat and set aside until ready to stuff the tomatoes. 

  6. Place the prepared tomato shells in an ungreased baking dish (open side up).  Fill each tomato shell with approximately 1/2 cup of the orzo pasta mixture.  Sprinkle the tops of each stuffed tomato with the remaining mozzarella and Parmesan cheese. 

  7. Place in oven and bake, uncovered, for approximately 15 minutes until cheese is melted and tomato is heated through.  Remove from oven and let cool for a few minutes. 

  8. Orzo Stuffed Tomatoes in oven

  9. Garnish with chopped fresh basil and serve. 

  10. Serves 4




Italian Side Dishes    Summer    Tomatoes   

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