| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 6 large tomatoes
- 2 tablespoons chopped green onions
- 2 tablespoons chopped basil leaves
- 6 ounces goat cheese
- Salt and freshly ground black pepper
- 2 cups cooked orzo
- 2 tablespoons extra-virgin olive oil
- 1/4 cup grated Parmesan
Instructions
- Preheat the grill to medium heat.
- Cut the tomatoes and core them, removing all the seeds and juice.
- In a medium bowl add the onions, basil, and goat cheese. Mix and season with salt and freshly ground black pepper. Add cooked orzo and combine. Stuff the tomatoes with the mixture. Drizzle olive oil over the tomatoes. Top the tomatoes with the Parmesan.
- Place the tomatoes directly on the grill with the cover closed and cook for 10 minutes. The juices will begin to run. Remove from grill and place on platter.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 243 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 12 g |
| Cholesterol | 17 mg |
| Sodium | 565 mg |
Reviews
I really liked the feeling by overall. I thought it was just kinda OK. I did end up using dairy, free cream cheese instead of goat cheese to make it a dairy free meal.
Everyone I served these to loves them! ! Great side dish on a hot summer day and so easy, that you’re not spending the day in the kitchen preparing. I add a little pulp into the orzo mixture. Wonderful recipe!
The first time I made this, I tasted the orzo salad before I put the tomatoes on the grill and thought it was fabulous. I liked it less after it cooked. Now we just stuff the tomatoes with the orzo, cheese and spice mixture and eat them cold. Yummy.
Wow very delicous. I made some modifications due to not having some of the ingredients and it turned out very very good. I didn’t have the goat cheese or the basil. I used laughing cow brand french onion cheese. I used another herb for the basil but now I don’t remember what it was. I think I used parsley or oregeno. I served it with honey glazed chicken kabobs.
This was absolutely delicious! I only had 3 tomatoes so I cored an eggplant and it was just as tasty. I used an herbed goat cheese in addition to the basil and green onion, and couldn’t find orzo so I used farfalline.
Orzo was to expensive so I used regular white rice. I also do not like goat cheese and used feta instead. This dish is truly spectacular and full of flavor. Using fresh herbs makes all the difference in the world
I love this recipe. I use more of the green onion and the basil. I also add lemon juice and zest to the pasta mixture. I don’t have an outdoor grill right now, so I just cook them, covered, in the oven until heated through and then remove the foil and give them a few minutes on “broil”. They are a nice light side to have with steaks, pork tenderloin, or chicken breasts!
This is one of mine and my husbands favorite summertime recipes. It is fresh tasting and delicious, especially if you have a great tasting tomato to start. After coring and seeding the tomato I sprinkle kosher salt inside and turn upside to let some of the moisture out of the tomato.
I thought this recipe was bland.
I just saw it on TV this week. And decided to do. We all loved.
Even my kids that dosen’t like to try anything, loved.
I made all the recipes from this episode.
My husbund said, Wow you are a great cooker…. U always cook delicius things.
Thanks The Neely’s for exist….
Even my kids that dosen’t like to try anything, loved.
I made all the recipes from this episode.
My husbund said, Wow you are a great cooker…. U always cook delicius things.
Thanks The Neely’s for exist….