This vegetarian stuffed tomato recipe is perfect for a light summer dinner. Tomatoes and basil are at their prime in New England during our summer months, and I take full advantage. Fresh ingredients really make the filling stand out. The trick is to find, large firm, sweet tomatoes. If I succeed at this, my kids will dump out the delicious orzo to bite right into the tomato first. I like to use monterey jack cheese for it’s creamy compliment to the orzo, but some prefer something a little sharper, like a cheddar or parmesan. Get a sharp knife to help you core the tomatoes – it will make the while process much easier!
Vegetarian Stuffed Tomatoes Recipe
- orzo - 1/2 cup
- lemon zest - 3 large strips
- frozen corn kernels, thawed - 16 ounces
- monterey jack cheese, shredded - 1.5 cups
- green onions, sliced - 2
- celery, chopped - 1 cup
- fresh basil, chopped - 2 tablespoons
- fresh lemon juice (use from lemon from zest) - 2 tablespoons
- large tomatoes - 6
- salt and pepper to taste
- In a medium saucepan, bring water to boil, and add lemon zest. Cook orzo for about 8 minutes, or until al dente.
- Drain and rinse orzo, discarding lemon zest. Set aside.
- In a large bowl, combine all ingredients. Season with salt and pepper.
- Now, it's time to prep the tomatoes. Cut the tops off, and core each tomato. I like to take a very sharp knife and cut around the inside, then take a large spoon and scoop out the insides.
- Fill each tomato with about 3/4 cup of mixture.
- Take remaining mixture, and place around each tomato.