Tuscan Stuffed Tomatoes with Black Olives


8 large tomatoes (Big Beef or Beefsteaks work well)
1 tsp. Cooking oil
1 lb. lean ground beef
1/2 cup finely chopped green onion
1 garlic clove, minced
1/4 tsp salt
1/8 tsp fresh ground black pepper
1/2 cup cooked orzo
1 tbsp. chopped fresh parsley
3 tbsp. coarsely chopped pine nuts, toasted
1 tbsp. dried oregano
1/2 tsp. dried crushed chilies

1/2 cup crumbled feta cheese
1/4 cup grated Parmesan cheese

1/4 cup grated Parmesan cheese
1/4 cup chopped green onion
8 black olives


Trim 1/4 inch slice from bottom of each tomato. Using small spoon, scoop out pulp from each tomato, reserving 1 cup. Sprinkle inside of each with salt. Place cut-side down, on 2 large microwave-safe plates. Microwave each plate on high for about 1 minute until tomatoes are slightly softened. Set aside.

Heat cooking oil in large frying pan on medium. Add ground beef, salt, pepper, green onion, and garlic. Scramble-fry for about 10 minutes until ground beef is no longer pink. Drain.

Add reserved tomato pulp, cooked orzo, parsley, pine nuts, oregano and chilies. Stir. Cook for 5 minutes, stirring occasionally.

Add feta cheese and first amount of Parmesan cheese. Stir. Remove from heat. Arrange tomatoes on greased baking sheet with sides. Fill with beef mixture.

Sprinkle with second amounts of Parmesan cheese and onion. Top with olives. Broil on center rack in oven for 8 to 10 minutes until Parmesan cheese is golden.

Makes 8 stuffed tomatoes.

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