This post was sponsored by Le Sueur Peas as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
"BLP" Stuffed Tomatoes! A twist on the BLT sandwich, these stuffed tomatoes have the addition of pasta and peas to give them a pop of springtime flavor. Great for an Easter brunch or any spring occasion.
I've mentioned before that I inherited my love of cooking from my Abuela, who we lost just this past September. I have very fond memories of watching her in her kitchen, which seemed to be her self-assigned post since she spent most of the day there preparing food. When I got old enough to take an interest in recreating some of our family favorites, I wanted her to spill all of her secrets for how to make everything taste so good.
That turned out to be a much more difficult task than I anticipated, because getting detailed tips and measurements from a woman who mainly gauged things using sights, sounds, smells and touch did not make for a novice-friendly kitchen education. Somehow, I managed to extract just enough information to recreate the recipes to her liking. {Although she was quite verbal when they needed a little work.}
Funny enough, despite her indifference for precise measurements or specific cook times, there was one thing she'd always specify that stands out in my mind. Amidst a litany of ambiguous ingredients and methods, when a recipe called for peas, there would always be a pause and a clarification: "Le Sueur ®." They were her preferred brand of peas, and thinking back, I'm not sure I ever caught a glimpse of any other brand in her pantry, which makes sense since they've been a popular, premium brand of peas for more than 100 years.
So, naturally, when the torch was passed to me as the cook of the family, I stuck to the one specific request she ever made. Now, I always find myself reaching for that signature silver can when I'm using peas in a recipe, and this one was no exception! {Luckily, I'm always able to find them at my local Publix, but you can search for them here if you're not sure where to find them.}
"BLP" Stuffed Tomatoes. A springtime take on the classic flavors of a "BLT", this version uses the "T" {tomato} as the vessel for serving, and adds a "P" to the mix in the form of Le Sueur ® Very Young Small Sweet Peas and orzo pasta. Le Sueur ® peas hold their shape and stay firm during cooking or stirring, so they retain their texture, but also maintain a delicate tenderness. Crispy bacon rounds things out with a salty crunch. Tossed together with a creamy, tangy dressing, these make a flavorful addition to a spring brunch buffet or Easter celebration.
This may not be a traditional recipe that Abuela would have made herself {and heck, she would certainly have rolled her eyes at the suggestion of proper measurements!}, but I know for sure that she would have approved of my use of her beloved Le Sueur ® Peas. I used to think that she made it a point to buy them when she was cooking something special, but now I'm pretty sure that she used them exclusively because she was cooking for someone special.
That's a tradition I definitely intend to uphold.
“BLP” Stuffed Tomatoes
Ingredients
- 12 medium tomatoes tops sliced off & hollowed out*
- 1 cup orzo pasta
- ⅔ cup Le Sueur Very Young Small Sweet Peas
- 6 strips crispy bacon crumbled
For Dressing
- ¼ cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon red wine vinegar
- ¼ teaspoon dried dill
- ¼ teaspoon garlic powder
- Pinch of salt
- Optional: Chopped parsley or herbs for garnishing extra bacon crumbles for top
Instructions
- Bring a medium pot of salted water to a boil over high heat. Cook orzo according to package directions until al dente.
- While the orzo is cooking, whisk together all dressing ingredients in a small bowl until combined. Set aside.
- When the orzo is done, rinse and drain it in a colander under cold water. Return the orzo to the pot you cooked it in, or place in a large bowl.
- Add peas and bacon; mix gently to combine.
- Drizzle dressing over the top and toss carefully until the pasta is fully coated. {You may want to drizzle in a little bit of dressing at a time until you reach the desired consistency and amount you like.}
- Carefully spoon the orzo into the hollowed tomatoes. Garnish with chopped parsley and extra bacon crumbles if desired.
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