Discovering the Perfect Appetizer
My Favorite is Pesto Orzo-Stuffed Tomatoes and I remember the first time I decided to make Pesto Orzo-Stuffed Tomatoes. It was a warm summer evening, and I was hosting a small dinner party for some close friends. I wanted to impress them with something light, fresh, and bursting with flavor. As I rummaged through my pantry, I spotted a bag of orzo pasta and a can of cannellini beans. An idea started to form. I had just picked up some ripe Campari tomatoes from the farmer’s market, and I could already taste how perfectly they’d pair with a Mediterranean-inspired filling.
Crafting the Flavors
As I began preparing the dish, I was struck by how easy it was to pull everything together. Cooking the orzo and peas was quick, and the smell of fresh basil filled the kitchen as I chopped it up for the filling. The toasted pine nuts added a delightful nuttiness, while the bell pepper and onion gave the dish a satisfying crunch. I knew the secret to making this dish truly special would be in the pesto fluff. Blending the basil with cannellini beans created a creamy, rich topping without any need for oil or dairy. I couldn’t wait to see how it all came together.
Assembling the Tomatoes
When it came time to stuff the tomatoes, I was thrilled with how vibrant and colorful the filling looked. The juicy red tomatoes were the perfect vessel for the orzo mixture, and they stood proudly on the plate, ready to be topped with the pesto fluff. As I piped the creamy mixture onto each stuffed tomato, I could see the dish transforming into a work of art. The final touch was a sprinkle of pine nuts and a few fresh basil leaves for garnish. It was almost too pretty to eat, but I knew my guests would be eager to dig in.
A Memorable Hit
That evening, the Pesto Orzo-Stuffed Tomatoes were an absolute hit. My friends couldn’t stop raving about the flavors and how refreshing the dish was. I felt proud knowing I had created something that was not only delicious but also healthy and completely plant-based. The tomatoes were the star of the evening, and I knew this recipe would become a staple for future gatherings. Each bite was a reminder of how simple ingredients, when combined thoughtfully, can create something truly special.
Table of Contents
Chef’s Notes-Pesto Orzo-Stuffed Tomatoe
- Use ripe but firm Campari tomatoes. They should hold their shape when hollowed out, making them easier to stuff without collapsing.
- Lightly toasting the pine nuts before mixing them in the filling enhances their natural nutty flavor, adding depth to the dish.
- Adjust the water in the pesto fluff to reach the desired consistency. It should be smooth enough to pipe but not too runny. Start with less water and add more gradually.
- You can prepare the filling and pesto fluff a day in advance and store them separately in the fridge. Assemble the stuffed tomatoes just before serving to keep them fresh and vibrant.
- Add finely chopped olives, sun-dried tomatoes, or capers to the filling for an extra punch of Mediterranean flavor.
- Garnish the dish with extra fresh basil leaves and a sprinkle of toasted pine nuts to make the presentation more appealing.
Pesto Orzo-Stuffed Tomatoes
Get ready to impress with these delightful Pesto Orzo-Stuffed Tomatoes! Perfect for any plant-based gathering, these juicy Campari tomatoes are filled with a Mediterranean-inspired mix of orzo, peas, bell pepper, and pine nuts. Topped with a creamy pesto fluff made from basil and cannellini beans, these appetizers are not only vegan and oil-free but also bursting with flavor. A must-try for your next soirée!
4
servings25
minutes10
minutes180
kcal35
minutesKeep the screen of your device on
Ingredients
12 Campari tomatoes
1/2 cup uncooked whole wheat orzo pasta
1/2 cup green peas (fresh or frozen)
2 tablespoons pine nuts (lightly toasted)
1 cup fresh basil leaves (finely chopped)
1/4 cup finely diced onion
1/4 cup finely diced yellow or orange bell pepper
2 garlic cloves (minced)
1 teaspoon white wine vinegar
Sea salt to taste
Freshly ground black pepper to taste
3/4 cup canned cannellini beans (rinsed and drained)
Directions
- Cooking Orzo and Peas – In a small saucepan, bring 2 cups of water to a boil. Add the orzo and stir well. Cook over medium-high heat for about 8 minutes. Add the green peas and cook for an additional 2 minutes. Drain and rinse with cold water to stop the cooking process. Drain well again.
- Preparing the Filling – Transfer the cooked orzo and peas to a medium mixing bowl. Add the toasted pine nuts, half of the chopped basil (1/2 cup), diced onion, bell pepper, half of the minced garlic, and white wine vinegar. Mix well to combine. Season with sea salt and freshly ground black pepper to taste.
- Making Pesto Fluff – In a blender, combine the remaining basil and garlic with the rinsed cannellini beans and 1/2 cup of water. Blend until smooth and creamy. Season with salt and pepper as needed. Transfer the mixture to a piping bag or a resealable plastic bag with a small corner snipped off.
- Preparing Tomatoes – Slice off the tops of each Campari tomato and cut a thin slice off the bottom to create a flat base so they stand upright. Use a melon baller to scoop out and discard the seeds.
- Serving – Serve the stuffed tomatoes chilled or at room temperature for best flavor.
Equipment
- chef’s knife
- cutting board
- saucepan
- colander
- mixing bowls
- blender
- piping bag or resealable plastic bag
Nutrition Facts
- Calories: 180kcal
- Carbohydrates: 28g
- Protein: 6g
- Fat: 5g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 400mg
- Fiber: 5g
- Sugar: 4g
- Vitamin A: 15IU
- Vitamin C: 30mg
- Calcium: 6mg
- Iron: 10mg
FAQ-Pesto Orzo-Stuffed Tomatoes
Can I use another type of tomato instead of Campari tomatoes?
Yes, you can use other small, firm tomatoes like Roma or vine-ripened tomatoes. Just ensure they are not too watery.
What can I substitute for orzo if I can’t find it?
Quinoa or couscous are great alternatives to orzo and provide a similar texture to the filling.
How long can I store the stuffed tomatoes?
The stuffed tomatoes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 24 hours.
Can I serve this dish warm?
While these stuffed tomatoes are traditionally served chilled or at room temperature, you can lightly warm them in the oven if you prefer.
Is there a way to make this dish gluten-free?
Yes, you can make this dish gluten-free by substituting the orzo with gluten-free pasta or quinoa.
