I realize it is a little odd to post a mid-summer’s recipe when we’re clearly approaching winter (there is six inches of snow outside my window as we speak), but it dawned on me that this delicious stuffing, could be packed into any number of vegetables and let’s face it, there’s not a supermarket in America that doesn’t have a bell pepper or zucchini no matter the season.
Stuffed vegetables offer an all-in-one meal—add a little salad, a glass or two of wine and you have yourself a very sophisticated meal.
They are an alternative rarely thought about for an easy weeknight dinner, due to the notion that they are a bit cumbersome or difficult to prepare, but I am here to dispel that notion.
Especially this version which requires practically no pre-cooking other than boiling some pasta, mix, stuff, bake, done.
Orzo and Ham Stuffed Vegetables Recipe
Yield:
4
Roasted tomatoes and bell peppers stuffed with an orzo pasta and ham filling.
Ingredients
- 1 cup orzo
- 1/4 cup olive oil
- 4 ounces diced ham
- 2 tablespoons chopped parsley
- 2 scallions, thinly sliced
- 1 clove garlic, minced
- 1 teaspoon minced thyme
- 1 large egg, beaten
- 3 medium tomaotes
- 2 bell peppers
Instructions
- Heat oven to 400°F. Cook orzo pasta according to package instructions, drain and transfer to a medium bowl. Add 3 tablespoons oil, ham, parsley, scallions, garlic, and thyme and season with salt and pepper to taste. Add egg and stir until coated.
- Cut the tops off the tomatoes and peppers. Remove seeds and flesh from the vegetables (you will need a spoon for the tomatoes) and set them cut side up in a 8-inch-by-8-inch baking dish. Rub 1 tablespoon of oil over inside and outside of vegetables, then season generously with salt and pepper.
- Divide mixture evenly between vegetables, mounding slightly on top. Fill baking dish with enough water to reach 1/2-inch up the sides of the tomatoes and bake, basting every 15 minutes, until vegetables are tender and orzo starts to brown, about 40 to 50 minutes.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
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Hi Kate!
Wow, I love the idea of doing a couple of different types of stuffed veggies – especially for a party! I’m having all kinds of ideas for next summer 🙂
I came across your site while doing research for a blog project we’re doing. We’re doing a top secret (but fun!) Thanksgiving project for our blog and I’d love to invite you to represent North Dakota, but couldn’t find your e-mail address anywhere. Please let me know if you’d like to submit something or if you’d like more details by e-mailing me at the above address.
We hope you’ll join us!
Warmly,
Tif
Just found this recipe and am excited to try! I’ve never attempted to stuff tomatoes before. Did you use a little bit of cheese to top off the stuffing? Would you suggest parmesan, or maybe cotija?
Can’t wait to have this for dinner tonight!
Hey Alex! Yes, either one would be good. I sprinkled them with Cotija in the image but you could also mix some Cotija or parmesan (about 1/3 cup) in with the stuffing too if you want.