Recipe type: Casserole or Bake (a vegetarian, clean, whole recipe)
RECIPE WELLNESS BENEFITS: Fiber (from whole wheat orzo) - regulates and slows feelings of hunger, rids the body of toxins Lycopene (from tomato) - supports eye health and eyesight, boosts immune system Monounsaturated fats (from olive oil) - heart-healthy fats that help lower cholesterol and control insulin levels in the body Polyphenols (from olive oil) - an antioxidant that protects cells from damage Vitamin A (from tomato) - an anti-aging nutrient for clear, smooth, supple, youthful-looking skin Vitamin C (from tomato) - detoxes the body, protects against free radicals and pollution, builds a strong and healthy immune system, promotes clear and smooth skin Vitamin E (from olive oil) - a potent antioxidant for a strong immune system, healthy vision, and clear and smooth skin
Total Time: 35 minutes Prep: 20 minutes Cook: 15 minutes
Yield: 4 servings
Difficulty: Easy
Ingredients
4 large tomatoes
¼ cup whole wheat panko breadcrumbs
3 tablespoons olive oil
½ cup plus 1 tablespoon parmesan, freshly grated
½ cup organic fresh Mozzarella, cut into half-inch cubes
8 ounces whole wheat orzo
½ medium onion, diced
2 cloves garlic, minced
Salt and freshly ground black pepper
Instructions
Cut the tomatoes in half horizontally and use a spoon to hollow out the insides of the tomatoes, discarding the pulp and seeds from the center of the tomatoes.
Arrange the tomatoes in a large casserole dish so that the hollow sides face upright. Measure about 1 tablespoon of olive oil and, using a basting brush, brush oil over each tomato half. Season well with salt and pepper. Set aside.
Add breadcrumbs, 1 tablespoon parmesan, and 1 tablespoon olive oil to a bowl and stir until all breadcrumbs are well coated in oil. Set aside.
Preheat oven to 400 degrees F.
Boil a large saucepan of water. Salt the water and add the orzo. Cook until almost al dente, about 7 minutes, drain, and add back to the saucepan.
Spoon the orzo mixture into each tomato half, filling each to the brim. Top each stuffed tomato with a spoonful of the breadcrumb mixture. Bake for about 7-10 minutes, or until the breadcrumbs are crisp and golden. Serve.