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“BLP” Stuffed Tomatoes

“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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Side Dish
Cuisine: American
Servings: 12 servings
Author: The Kitchen Prep


  • 12 medium tomatoes tops sliced off & hollowed out*
  • 1 cup orzo pasta
  • 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


  • 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.